This dinner is really mini meatloaves with a side of penne and zucchini.
Although this is one recipe I will occasionally refer to them as two seperate items.
The reason that I originally chose to try this dinner because the picture looked interesting. The second reason that I chose it is because meatloaf is one of my favorite comfort foods. The final reason is that the words penne and sauteed zucchini piqued my interest. The idea of pasta and vegetables cooked together is new to me and I was curious about this meatloaf and a side dish with a twist.
The mini meatloaves are a curious item because they blur the line between individual meatloaves and large, oblong meatballs. They are very much a glass half full food in the sense that depending on your leaning they could be meatloaves or meatballs. One thing that I think everyone will agree on is that they are delicious.
The penne and sauteed zucchini was originally a little confusing and took me a little time to wrap my head around. After pondering it for about five minutes I decided to stop thinking about it and just make it.The first time I made it I was very happy with the zucchini but I thought that the penne was a little dry. Yes, I used the term dry to describe pasta. What I mean by dry is that it tasted like eating plain pasta and it needed something to give it some depth. What I decided to try was a couple sprays of olive oil which did the trick.
Now that we have the background for today's dinner let's check out the recipe.
Mini Italian Meatloaves with Penne and Sauteed Zucchini
Prep time 25 Min. Cook time 50 Min. Serves 6
Ingredients
2 sprays cooking spray
MEATLOAVES
1-1/4 pound lean ground beef, 93% lean/7% fat
2 large eggs
1/4 cup grated parmesan cheese
1/4 cup seasoned bread crumbs, italian style
1/4 cup parsley, finely chopped
3/4 tsp kosher salt
1/8 tsp black pepper
1-1/2 cups store-bought marinara sauce, divided
PASTA
1/4 tsp kosher salt
8 ounces uncooked whole-wheat penne pasta
ZUCCHINI
1 tsp olive oil, extra virgin
2 cloves garlic, thinly sliced
2 small zucchini, chopped
GARNISH
1 Tbsp. grated parmesan cheese
Instructions
Preheat oven to 400f. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
In a large bowl combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well combined (do not over mix). Divide beef mixture into 6 even portions and form into mini meatloaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.
While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stiring occasionally until lightly browned and soft, about 6 to 7 minute. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook 1 minute to heat through.
Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Garnish each meatloaf with 1/2 teaspoon grated parmesan cheese.
This recipe yields 1 meatloaf, and about 1 cup pasta-zucchini mixture per serving.
The pairing of mini meatloaves with penne and zucchini sautee is a great combination of flavors and textures that work well together. The one thing I would add to make this a complete dinner is an italian style salad with a viniagarette dressing. If you try this recipe check back here and leave a comment to let me know how it turned out.
Next week - Mushroom-Stuffed Chicken or Not Today.
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