Mini Meatloaves and Roasted Veggies Ragu® reviews online

Mini Meatloaves and Roasted Veggies


Ragu®

Mini meatloaves are baked in muffin tins, topped with traditional pasta sauce, and served with your favorite roasted vegetables.

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Edition Details

Author

Ragu®

Cooking method

Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2 1/2-inch muffin tin with nonstick cooking spray; set aside.
In a medium bowl combine beef, onion, 1/2 cup of RAGU(R) Old World Style(R) Traditional Sauce, bread crumbs, egg, parsley, garlic, 1/4 tsp salt and 1/8 tsp pepper.
Divide mixture among muffin cups, pressing meat mixture into each.
In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160 degrees F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed RAGU(R) Old World Style(R)Traditional Sauce with vegetables on the side, and garnish with additional chopped parsley.

Number of persons

6

Full cooking time

20 m

Cooking time

30 m

Time for preparing

50 m

Calories

293

Fats

15.6 g

Carbohydrate

21.3g

Protein

17.9 g

Cholesterol

77 mg

Sodium

716 mg

Ingredients Mini Meatloaves and Roasted Veggies

1 egg
1 tablespoon olive oil
1/2 teaspoon salt, divided
2 cloves garlic, minced
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh Italian parsley
1/3 cup panko bread crumbs
1 (24 ounce) jar RAGU® Old World Style® Traditional Sauce, divided
4 cups assorted vegetables, such as quartered mushrooms, broccoli florets, sweet pepper cut into 1-inch pieces, or zucchini cut into 1-inch chunks

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