By Connie Emmons
Most people love meatloaf. I’m included in that group. I came across an interesting recipe that screamed “try me,” so I did. My first try was a great hit and then I modified it a little more for easy preparation and a flavor profile more suited to me. There are numerous possibilities when it comes to making meatloaf. This particular one was not one I had heard of before. This meatloaf recipe calls for cooking them in mini loaf pans, personal sized. I do feel that two loaves per person is a more appropriate portion if using the smallest version of mini loaf pans. The meatloaf can be served with any pasta that you like.
This is also a recipe that can be made a day or so ahead or frozen for use at a later date. This is the basic recipe but it is easily modified to add more vegetables into it or made into meatballs.
1 egg, lightly beaten
1 can or jar of garlic pasta sauce
dash of salt and pepper
1 lb ground beef
2 mozzarella cheese sticks cut in half
1/3 cup fine dry garlic bread crumbs
4 thins slices of prosciutto
your favorite pasta
Preheat oven to 400. In a bowl combine the egg, 1/4 of the sauce, salt, pepper and bread crumbs. Add ground beef and mix well. Wrap the mozzarella with a slice of proscuitto, then mold 1/4 of meatloaf mixture around the meat and cheese log, flatten meat loaves slightly and place in mini loaf pan or bake in a shallow baking pan and bake for about 20 minutes, (until internal temperature is 160). Serve over hot pasta and spoon sauce on top. If desired top with parmesan or grated mozzarella.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)