MAKE-AHEAD PIZZA MEAT LOAVES
1 (28 oz) jar Prego Traditional Spaghetti Sauce, divided use
1 1/2 pounds ground beef
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing mix
2 eggs, beaten
1 medium onion, chopped (about 1/2 cup)
1/4 cup chopped green pepper
1 teaspoon dried oregano leaves, crushed
4 ounces mozzarella cheese, cut into 6 pieces
Preheat oven to 400 degrees F.
Mix 3/4 cup Prego sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly. Shape firmly into 6 loaves, placing a cheese piece in center of each. Place loaves in shallow baking pan.
Bake at 400 degrees F. for 30 minutes or until meat loaves are no longer pink. Cool slightly. Wrap and refrigerate up to 3 days. Cover and refrigerate remaining Prego sauce.
TO SERVE:
In large skillet place meat loaves and remaining Prego sauce. Cover. Over medium heat, heat 20 minutes or until hot.
Servings: 6
Source: Campbell's
1 (28 oz) jar Prego Traditional Spaghetti Sauce, divided use
1 1/2 pounds ground beef
1 1/2 cups Pepperidge Farm Herb Seasoned Stuffing mix
2 eggs, beaten
1 medium onion, chopped (about 1/2 cup)
1/4 cup chopped green pepper
1 teaspoon dried oregano leaves, crushed
4 ounces mozzarella cheese, cut into 6 pieces
Preheat oven to 400 degrees F.
Mix 3/4 cup Prego sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly. Shape firmly into 6 loaves, placing a cheese piece in center of each. Place loaves in shallow baking pan.
Bake at 400 degrees F. for 30 minutes or until meat loaves are no longer pink. Cool slightly. Wrap and refrigerate up to 3 days. Cover and refrigerate remaining Prego sauce.
TO SERVE:
In large skillet place meat loaves and remaining Prego sauce. Cover. Over medium heat, heat 20 minutes or until hot.
Servings: 6
Source: Campbell's
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