Take the comfort food staple to a new level with these easy recipes for meatloaf parmesan with bacon and pancetta potatoes and turkey meatloaf with feta and sun-dried tomatoes.
Recipe: Meatloaf Parmesan (on this page) Recipe: Bacon and pancetta potatoes (on this page) Recipe: Turkey meatloaf with feta and sun-dried tomatoes (on this page) Recipe: Baked mashed potatoes with peas, parmesan cheese and bread crumbs (on this page)More recipes from Giada:
For the sauce: In a large heavy saucepan, heat the oil over medium heat. Add the garlic, celery, and shallot. Sauté until the celery softens, about 5 minutes. Add crushed tomatoes, bay leaves, and dried crushed pepper. Bring to simmer, stirring occasionally. Adjust heat to medium-low or low and continue to simmer gently until the sauce thickens slightly and is reduced to about 3 cups, 20 to 25 minutes. Mix in basil, salt, and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Remove bay leaves before using.)
For the meatloaf: Preheat the oven to 375°F. In a large bowl, stir eggs, garlic, 2 teaspoons salt, and 1 teaspoon pepper to blend. Mix in 2/3 cup marinara sauce, chopped basil, Parmesan cheese, onion, and panko. Add beef and blend well. Mound meatloaf mixture on a large rimmed baking sheet; press out to 12x8-inch rectangle (about 1 inch thick). Spread ½ cup sauce thinly over the top.
Bake the meatloaf until cooked through and instant read thermometer registers 160°F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around meatloaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each, square spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 tablespoon of mozzarella cheese in center of the sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.
Transfer meatloaf squares to plates. Spoon additional sauce alongside; garnish with basil sprig.
Makes 4 to 6 servings
Heat a large non-stick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces and drain on paper towels. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet. Cook for 5 minutes. Season with salt and pepper, to taste.
Transfer the potatoes to a large serving bowl. Serve immediately.
Makes 4 servings
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Spray a 9-by-5-inch loaf pan with cooking spray.
In a large bowl, stir together the breadcrumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Slice and serve.
Makes 4 to 6 servings
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with nonstick spray and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.
Meanwhile, in a skillet, melt 3 tablespoons of butter. Add thawed peas and sauté until heated through. Season with salt and pepper. Turn off the heat.
Drain the potatoes and return the potatoes to the same pot and mash well. Mix in the milk and 1/2 cup melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish.
In the middle of the potatoes, make a 4 inch well and fill with the pea sauté.
Combine the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
Makes 4 servings
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