Description
Lasagna Meatloaf blends classic Italian comfort with hearty American charm, layering rich beef, melted cheeses, and pasta sauce into a mouthwatering main dish. Comfort meets creativity in this cross-cultural favorite that promises to satisfy hungry families with its robust flavors and satisfying texture.
Ingredients
Scale
Meat:
- 1 pound (454 grams) ground beef (20% fat)
- 1 pound (454 grams) ground turkey (pork optional)
Dairy and Binding Ingredients:
- 1 egg
- ¾ cup (177 milliliters) ricotta cheese
- 1 cup (237 milliliters) mozzarella cheese
- ⅓ cup (79 milliliters) milk
Seasoning and Additional Ingredients:
- 6 full lasagna noodles
- 3 ounces (85 grams) tomato paste
- 14 ounces (397 grams) crushed tomatoes
- 2 tablespoons (30 milliliters) Worcestershire sauce
- ¼ cup (59 milliliters) honey
- 5 cloves garlic, minced
- 2 cloves garlic, minced
- 2 tablespoons (30 milliliters) olive oil
- 1 onion, diced
- 1 shallot, minced
- ¾ cup (177 milliliters) panko breadcrumbs
- 2 teaspoons Italian seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- Fresh parsley, chopped
Instructions
- Preheat the oven to 425°F (218°C) and prepare a parchment-lined baking sheet for easy cleanup and non-stick cooking.
- In a large mixing bowl, thoroughly combine ground meat with breadcrumbs, eggs, herbs, salt, and pepper, ensuring an even distribution of ingredients for consistent flavor.
- Gently boil lasagna noodles in salted water for 2-3 minutes until they are just flexible but still firm, then carefully drain and pat dry with paper towels to prevent excess moisture.
- Create alternating layers on the parchment-lined sheet, starting with lasagna noodles as the base, followed by a quarter of the seasoned meat mixture, then dollop ricotta cheese and sprinkle mozzarella evenly across the surface.
- Repeat the layering process, building height and complexity with each additional layer, ensuring the final layer is composed of the meat mixture to form a cohesive rectangular loaf.
- Transfer the assembled loaf to the preheated oven and bake for 30 minutes, allowing the meat to cook and layers to meld together.
- While the loaf bakes, prepare the tomato sauce by sautéing finely chopped shallots and minced garlic in olive oil until fragrant and translucent.
- Add tomato paste, crushed tomatoes, Worcestershire sauce, and honey to the sautéed aromatics, stirring to combine and simmer the sauce for 20 minutes to develop rich, deep flavors.
- After the initial 30-minute baking period, remove the loaf from the oven and generously spread the prepared tomato sauce over the top.
- Return the sauced loaf to the oven and bake for an additional 15 minutes, allowing the sauce to caramelize and the flavors to intensify.
- Once cooking is complete, remove from the oven and let the lasagna meatloaf rest for 10 minutes, which helps the layers set and makes slicing easier.
- Slice into hearty portions and serve hot, garnishing with fresh herbs if desired.
Notes
- Experiment with adding roasted red peppers or sun-dried tomatoes to the meat mixture for an extra flavor burst.
- Leftovers can be transformed into incredible sandwiches or chopped up for a hearty pasta topping.
- Choose lean ground beef or a mix of ground meats like beef, pork, and veal for more complex taste profiles.
- Cover with foil during the last baking stage to prevent excessive browning and keep the top moist.
- Fresh herbs like basil or oregano can elevate the sauce’s depth and bring a garden-fresh brightness to the dish.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 660 kcal
- Sugar: 15g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg