So a few months ago I saw a recipe on Facebook which combined 2 of my favorite meals into 1 so I decided to give it a try. After a few tweaks to the original Lasagna Stuffed Meatloaf By Twisted it became an instant weekly meal in our house. Check out how I make Easy Lasagna Stuffed Meatloaf
Okay so the 1st tweak that had to be made was that I changed the meat to ground chicken AND I made it 2 pounds instead of 1. There was no way that 1 pound of any meat was going to give the desired filling result. Even the video I saw on Facebook showed more then a pound.
The next tweaks included the use of Italian Bread Crumbs instead of plain, Using about 1 1/2 tablespoons of Italian seasoning and 2 heaping spoonfuls of minced garlic. (Because garlic makes any Italian dish better …Right??)
And the last few tweaks involved using Mueller’s no bake lasagna noodles that are pre-cut to a smaller size and are in a blue box. I found that these noodles fit perfectly in the well you create inside the meatloaf. Lastly I used shredded mozzarella instead of sliced.
Another Important note the original recipe says nothing about lining the pan and I learned the hard way that the best way to get it out of the pan is to line the pan straight across the widest sides with aluminum foil and then spray the whole inside the pan with cooking spray.
Oh I forgot to add that the temperature and length of cook time also had to be changed from the original recipe. Now I don’t know if this is because I used ground chicken instead of beef so you may be okay to do it for less time but I can’t vouch for this.
TIP: If you have a ice cube tray you can store the unused tomato paste in portion sizes in the freezer to use next time. The same can be done with the spaghetti sauce.
All in all this is a super Easy Lasagna Stuffed Meatloaf recipe that I am sure your family will love!!
Easy Lasagna Stuffed Meatloaf Recipe
2 pounds of Ground Chicken
2/3 cup Italian breadcrumbs
2 eggs, whisked
2 Tablespoons of minced garlic
1 1/2 tablespoons of Italian seasoning
1 tbsp tomato paste
1 tsp salt
1 tsp pepper
2 cups ricotta
1 tsp salt
1/2 tsp pepper
4 lasagna noodles
3 cups of Mozzarella (Honestly I’m guessing here because Im heavy handed with cheese LOL)
1 1/2 cups tomato sauce
2 Cups of Shredded Mozzerella
1.Preheat oven to 375.
2.In a large bowl mix together beef, bread crumbs, eggs, Italian Seasoning, salt, pepper, garlic and tomato paste until combined.
3. Line the loaf pan side ways with foil. No need to foil the whole tin. Spray the entire loaf including foil with cooking spray.
4. Press 3/4 of mix into a loaf tin along the bottom and press up the edges keeping a well in the middle.
5. Mix together ricotta with 1 tsp salt and 1/2 tsp pepper.
6.In the well, layer lasagna followed by ricotta, 1 cup of shredded mozzarella. Repeat with 4 layers with the last layer being lasagna.
6. Cover with remaining meat to seal.
7. Bake for 50 minutes covered with foil. Take out and flip over into a 9 x 13 pan. Top with tomato sauce and as much shredded mozzarella as you like.
8. Broil in the oven until golden brown and bubbly.
If you try this recipe I’d love to hear what you thought of it.