I couldn't decide between these two favorites for the final Dinner Week post but they are in the same family so I'm giving you both. The first is Italian Meatloaf and it's awesome, especially if you have a jarred or homemade marinara sauce you really love - it is both in and on the meat. My favorite is Trader Joe's Traditional Marinara. The second is also my favorite meal to bring people who are sick or have just had a baby - it is easy, hearty, portable, and pretty much everyone likes it: Meatball Sub Sandwiches. Yum.
How have you liked Dinner Week? Have you found anything new you want to try? What are your favorite go-to dinners? If you have a blog, consider doing your own Dinner Week. We all like seeing other people's tried-and-trues. If you don't, post your favs in the comments here. I would love to try them!
1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) pre-shredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Preheat oven to 350°.
Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.
Serve with: creamy mashed potatoes and fresh fruit.
1 bag frozen Italian-style meatballs (enough for 3-4 per person - I use turkey meatballs if I can find them)
About 16 oz. marinara sauce
Soft sub sandwich rolls from the grocery store bakery - enough for at least 1 per person
Sliced provolone cheese
The meatballs are precooked so all you have to do is warm them up in the sauce. Pour meatballs and marinara sauce into a pot and warm over medium-low to medium heat until warmed through, according to package directions.
Lay 1 to 2 slices provolone cheese in each roll. Spoon meatballs and sauce into the rolls and serve.
*Our girls like these sandwiches deconstructed. They eat the rolls like bread, and we cut the meatballs into quarters and stick toothpicks in them. They dip them in the sauce and eat like hors d'ouvres. Wow, I think I spelled that right.
Serve with: green salad and lemonade