Mom's Dinner

menu icon
subscribe
search icon

Aรฑejo Tequila on the Rocks

by 2 Comments

One of the best ways to enjoy all the flavors of Aรฑejo Tequila is drinking it on the rocks. It is the best way to appreciate and realize all the flavors this dark tequila has to offer. You will really love the smooth caramel and vanilla finish mixed with the salty citrus characters of tequila.

If you are new to drinking tequila on the rocks, you can add an orange or lime coin and a drop or two of agave. Also stir the alcohol around the ice cube, it will help mellow the liquor and open up the flavors of the tequila!

If straight up tequila is not for you and you need a little mixer but not extra flavor, try my Tequila Soda. For another great Aรฑejo Tequila recipe try Aรฑejo Old Fashioned, Aรฑejo Sidecar, Tequila Cobbler, or Tequila Blackberry Smash.

“On The Rocks”

On the rocks means that your liquor is served straight up over ice, no mixers.

Since there are no mixers added to your liquor now is not the time for cheap tequila! This is the time to break out the really good tequila! I like Casamigos which is around $65 for a 1 liter bottle.

Aรฑejo Tequila

There are 4 main types of tequila – silver/blanco, reposado, aรฑejo, and joven/mezcal.

a bottle of casamigos anejo tequila, two glasses stacked, limes and a shot jigger

Pronounced “ah-nay-ho”

Aรฑejo Tequila is a caramel colored tequila that has been aged in oak barrels for at least 1 year, up to 3 years. It is a smooth tequila that has a deeper and stronger flavor than a silver/blanco. You will first get a very slight smoky flavor and then it finishes with a smooth vanilla and caramel flavor, which makes it an excellent “on the rocks” drink!

How To Make Aรฑejo Tequila on the Rocks

Start with a large clear ice cube or crushed ice in a rocks sized glass or whisky glass.

I like the Clearly Frozen large ice cube maker. Or just run crushed ice though your fridge ice maker.

Pour 2 oz. of Aรฑejo Tequila over the ice. Give the tequila a stir around the ice.

Optional – add an orange or lime coin to the drink. A “coin” is just a round piece of citrus peel.

Aรฑejo Tequila with an orange coin and a large ice cube

Also optional, add 2 tiny drops of agave syrup. Give it a really good stir around the glass. It doesn’t change the flavor of the drink, it just takes the initial bite out of the tequila. And adds a super subtle sweetness that pairs really nice with the vanilla-caramel finish of the Aรฑejo.

Wait Before Drinking

If you can, I highly recommend waiting about 2 minutes to sip your tequila on the rocks.

Give it a couple stirs around the ice. It makes ALL the difference! It becomes nice and cold and allows the ice to slightly melt. which opens up the flavors of your beautiful tequila.

Now you will be able to enjoy the intense flavors of vanilla and caramel in your Aรฑejo Tequila. Cheers!

More Aรฑejo Cocktail Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
a glass of Aรฑejo tequila on the rocks

Aรฑejo Tequila on the Rocks

A delicious drink served over ice, that allows you to enjoy the flavors of Aรฑejo Tequila.
4.67 from 3 votes
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 0 minutes
Resting Time – optional: 5 minutes
Total Time: 7 minutes
Servings: 1 drink
Author: Susie Weinrich

Ingredients

  • 2 oz Aรฑejo Tequila
  • ice - large clear cube or crushed ice
  • optional – lime or orange coin and a little agave

Instructions
 

  • Fill a rocks glass with ice, one large cube or some crushed ice. Pour in 2 oz Aรฑejo Tequila.
  • Optional – drop a lime or orange coin into the glass.
  • Optional– add two very tiny drops of agave and stir it around the glass for about 15-30 seconds. It mellows the bite of the tequila without adding a lot of sweetness. It also enhances the caramel flavor of the Aรฑejo.
  • If you can, wait about 2 minutes before sipping your drink. It makes the tequila REALLY cold and the caramel/vanilla flavors can rise to the top.

Recipe Tips and Notes:

This is not the time for cheap tequila. You are going to enjoy ALL the flavors of the Aรฑejo so make sure you buy a quality tequila! We love Casamigos!
If Tequila on the Rocks is a little too stiff for you, check out this Aรฑejo Old Fashioned. It adds more layers of flavor and is a little more mellow.ย 
Or enjoy your Aรฑejo mixed with fresh juices, like in this Aรฑejo Cobbler, a take on an old fashioned Sherry Cobbler!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Weekly Meal Plan & Printable Grocery List #16

by Leave a Comment

Planning dinner for your family for an entire week can be hard! What should we eat for dinner? What do I need to buy at the store? Let me answer both of those questions with my free weekly meal plan including a printable grocery list (and bonus leftover re-do ideas)!

egg salad image with text overlay - free weekly meal plan with recipes and free printable grocery list

FAMILY MEAL PLAN

Your family needs to eat, and the job of feeding them lands squarely on your shoulders.

The key to making this job easy is MEAL PLANNING!

Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say "I have nothing to cook for dinner!"

Prevent this from happening now! Sign up for the Mom's Dinner Newsletter and have my Weekly Menu Plan and Printable Grocery List delivered to your email every Friday morning. Cross off the groceries you already have in your kitchen and head to the store completely prepared!

WEEKLY MEAL PLAN #16

This week I provide 5 delicious and easy dinners, with recipes, that you can make for your family this week. You simply add 2 more meals and your 7 day family meal plan is done. Here are three dinner categories I recommend adding to your plan :

  • Five nights of dinner from the meal plan.
  • A leftover night (leftover re-do ideas provided below)
  • Kids Choice night (think pizza, chicken fingers, tacos, spaghetti, or mac n' cheese)

I have other meal plans too, if this one isn't your jam!

Instant Pot Pulled Pork

Pulled Pork Sandwiches are a great dinner that also make amazing (and versatile) leftovers. The Instant Pot makes QUICK work of cooking up tender and delicious Pulled Pork!

Pulled pork tossed with bbq sauce

Pasta with Roasted Cherry Tomatoes

This is an amazing dinner to plan in the summer when cherry tomatoes are abundant and ripe! If you have a summer garden this will be your go-to recipes to use up all your tomatoes. Pasta with Pan Roasted Cherry Tomatoes

Pasta tossed with pan roasted tomatoes and topped with toasted bread crumbs and parm cheese

Egg Salad Sandwiches

This is the best egg salad recipe made only with classic ingredients, and it makes a darn good egg salad sandwiches for dinner! Just pair this with a side salad or raw veggies and some chips. 

egg salad sandwich on a plate with veggies and chips

Creamy Chicken Tacos

Serve these Creamy Chicken Tacos in soft flour tortillas topped with fresh avocado, pickled jalapenos, and some shredded lettuce. It is also really good just with tortilla chips!

three soft shell tacos stuffed with a creamy chicken filling

Easy Meatball Subs

Save this one for when you need an easy dinner night. These Meatball Subs are made with frozen store bought meatballs and are the perfect family friendly dinner!

Meatball subs topped with marinara and cheese

Leftover Re-Do Ideas

  • Pop baked meatballs on top of pasta for spaghetti and meatballs
  • Leftover pulled pork makes amazing BBQ Nachos!
  • Pulled pork can be subbed for the chicken in this enchilada skillet.
  • Add pesto to leftover cherry tomato pasta, top with a dollop of ricotta.
  • Top a green salad with leftover egg salad.
  • Put leftover creamy chicken taco filling over tortilla chips.

FREE PRINTABLE GROCERY LIST

Head to the store with confidence that you will end up with groceries to actually make dinner for your family!

Simply cross of the items that you already have in your kitchen, and then add the items you need for the rest of the week (lunches, breakfasts, pantry staples, etcโ€ฆ).

Click on the image below to print the grocery list & the meal plan:

grocery list for a meal plan
a list of meals for the meal plan, printable

Anejo Sidecar

by Leave a Comment

Anejo Sidecar is a great cocktail for tequila lovers! It is like the classic Sidecar cocktail but it is made with Anejo tequila instead of cognac. It makes a really impressive party drink or after dinner drink.

Anejo Sidecar in a stemmed glass with a sugar rim and lemon peel. Anejo tequila bottle to the side

Another great Anejo Tequila drink to check out is my Blackberry Tequila Smash! If you prefer Silver Tequila, my go-to is the Tequila Soda.

What is a Sidecar

A Sidecar is an old fashioned drink that was popular in the early 1900’s & 1920’s, around the time of the end of World War 1. It was a drink served in hotels in London and Paris, after guests had traveled far. Especially if they were traveling in the sidecar of a motorcycle, which was popular at the time. The cocktail is appropriately named after the sidecar of a motorcycle!

a black and white old photo of a motorcycle with a side car
The woman is riding in the “sidecar”

A traditional sidecar is made with cognac, triple sec, and lemon juice, served in a stemmed glass with a sugared rim.

Anejo Tequila

Anejo tequila is a darker colored tequila that has been aged in oak barrels for 1 year. It has a light smokey flavor on the front and the finish is sweet and caramely.

overhead shot of a sugar rimmed cocktail glass with a lemon twist

Traditionally it is sipped neat or on ice, but we LOVE it in this Sidecar cocktail!

Glassware

A Sidecar is traditionally served in a coupe glass or a smaller stemmed cocktail glass. You could also serve this in a champagne flute or martini glass.

Anejo Sidecar Recipe

anejo sidecar cocktail in a stemmed glass with sugar on the rim and a lemon twist

Anejo Sidecar

A classic sidecar cocktail but made with anejo tequila. It is the perfect cocktail for tequila lovers!
This is a delicious drink that is impressive at parties or after dinner.
No ratings yet
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Place the sugar on a flat plate. Run a lemon wedge around the rim of your glass. Dip the rim of the glass into the sugar.
  • Fill your cocktail shaker half way with ice. Pour in 2 oz Anejo Tequila, 1 oz Triple Sec, 1 oz fresh squeezed lemon juice, and .5 oz agave syrup. Pop the lid on the shaker.
  • Vigorously shake the cocktail for 20 seconds. This will break little shards of ice into your cocktail making it extra cold and delish!!
  • Pop the strainer cap off the cocktail shaker and pour the drink into the sugar rimmed glass. Garnish with a lemon twist (which is lemon peel without the white pith)

Recipe Tips and Notes:

A sidecar is traditionally served in a coupe glass but you can serve it in a smaller stemmed glass or martini glass.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Tequila Soda

by 6 Comments

A Tequila Soda is a refreshing cocktail that is made with three simple ingredients: tequila, soda, and lime. It is similar to the more popular vodka soda, except this one uses tequila. This is not a sweet cocktail, instead it is a crisp and fresh drink.

A glass filled with ice, tequila and soda and topped off with two limes
[Read more…]

Blackberry Tequila Smash

by 4 Comments

A Blackberry Tequila Smash is a fun tequila twist on a classic smash cocktail. It is a refreshing mixture of macerated blackberries, fresh mint, Aรฑejo tequila, fresh lemon juice and is topped off with a little soda water.

Blackberry Tequila Smash cocktail in a glass with crushed ice and garnished with mint and blackberries

The caramel and smokey flavor of anejo tequila pairs perfectly with the bitter sweetness of the blackberries and the earthy sweetness of the agave syrup. However this is not an overly sweet cocktail, it is perfectly balanced!

If you love a fruity and fresh tequila cocktail definitely check out the Watermelon Margarita or the Cucumber Lime Margarita.

Smash Cocktails

The true definition of a smash is not totally clear. But what we can say is that it is traditionally made of fresh fruit that is smashed and mixed with a little sugar, soda, and spirits/liquor, then poured over crushed ice.

overhead photo of three glasses of blackberry tequila smash cocktails

We LOVE using tequila in smash cocktails, the flavors of Aรฑejo tequila especially mix really well with herbs and fruits. Here are a few other Tequila Smash Cocktails that we love:

Aรฑejo Tequila Smash Recipes

How to Make A Blackberry Tequila Smash

Start with a metal cocktail shaker that has a strainer at top. Place 6 fresh blackberries and 5 small fresh mint leaves at the bottom. Muddle them until the berries are completely juiced and macerated.

NOTE: If you don’t have a shaker you can use two glasses coupled together at the open end, then strain through a fine mesh strainer.

Blackberry smash cocktail in a glass with mint and blackberries

Add 2 oz Aรฑejo tequila, .5 oz agave syrup, .5 oz fresh lemon juice, and about ยฝ cup ice. Pop the lid on the shaker and give it an aggressive shake for about 20-30 seconds.

Strain into a glass that is filled with crushed ice. Top the drink off with 2 oz soda water. Give it a stir and garnish with extra lemon wedges and/or fresh blackberries.

More Anejo Tequila Recipes

blackberry tequila smash with a fresh blackberry and mint

Blackberry Tequila Smash + Video

A twist on a classic smash cocktail. Delicious tequila cocktail made with smashed blackberries and a little mint, fresh lemon, and of course anejo tequila
4.67 from 6 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Ingredients

  • 6 fresh blackberries
  • 5 small mint leaves
  • 2 oz anejo tequila
  • .5 oz agave syrup
  • .5 oz fresh lemon juice
  • 2-3 oz club soda

Instructions
 

  • In a cocktail shaker, add 6 fresh blackberries and 5 small mint leaves. Muddle until the berries are completely macerated.
  • Add 2 oz anejo tequila, .5 oz agave syrup, .5 oz fresh lemon juice, and about ยฝ cup ice. Give it a good shake for about 20-30 seconds.
  • Strain into a glass that is full of crushed ice. Top off with 2 oz soda water. Give it a stir and garnish with blackberries, mint, and/or lemon wedges.

Recipe Tips and Notes:

Tip: If the blackberry seeds clog up your shaker OR if the seeds are coming through your cocktail strainer you can pour the contents through a fine mesh strainer to make sure you get all the liquid.
ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Easy Pasta Salad with Tons of Veggies

by 1 Comment

This is a completely Easy Pasta Salad recipe that is heavy on the fresh veggies! Cooked pasta is mixed with tomatoes, cucumbers, black olives, peppers, and peas and then dressed with a store bought Zesty Italian dressing. It is the perfect cold side dish, especially for a bbq!

Veggie pasta salad in a white bowl with peas, black olives, tomatoes, and peppers

Being stuffed with all the fresh veggies this is a pretty healthy side dish too.

If you are looking for other salad side dishes that are perfect for a cookout or bbq check out my Instant Pot Potato Salad or Broccoli Bacon Salad.

Tips For Cooking The Pasta

For this pasta salad recipe you will be adding the pasta to the veggies while it is still warm without rinsing with cold water. Because of this you will want to make sure you cook your pasta to al dente, meaning it still has a little bite to it and it isn’t cooked completely soft. The pasta will continue to cook just a bit while it cools in the fridge.

veggie pasta salad in a white bowl with cavatappi pasta and olives, peppers, tomatoes, cucumbers, and peas
Easy Pasta Salad Recipe

By adding the pasta to the salad warm it soaks in some of the salad dressing, giving your pasta salad better flavor throughout.

How to Make Easy Pasta Salad

Start by cooking your pasta (I like rotini or cavatappi) to an al dente per the package instructions.

While the pasta is cooking prep all your veggies and place them in a large serving bowl. You can just put the peas in frozen since the warm pasta will thaw them perfectly. It is optional to add onions. I like to add about a ยผ cup of red onions

TIP: rinse your onion so that the flavor does not take over the salad. It will also help prevent you from tasting onion for the next 4 hours!

  • Black olives, peppers, tomatoes, cucumbers, and peas in a white bowl
  • cavatappi pasta over top of the veggies in a white bowl

When the pasta is done cooking drain the water but do not rinse. Pour the warm pasta over the veggies and then dress with 1 cup zesty Italian dressing. Give it a good stir.

Could also use this Basil Vinaigrette for a change in flavors!

pasta salad with lots of veggies that has been all stirred together in a white bowl

Cover and refrigerate for 2 hrs up to 12 hours before serving. If you can stir it a couple times while it refrigerates it will distribute the flavor better.

BBQ Menu

This pasta salad recipe is the perfect addition to a bbq or cookout. Here is a great menu to plan for your next backyard party:

Related Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
pasta salad with lots of veggies that has been all stirred together in a white bowl

Easy Pasta Salad with Tons of Veggies

This is a super easy Pasta Salad recipe that is loaded with tons of veggies and dressed with a store bought salad dressing! It makes a great cold side dish for a bbq or cookout!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 minutes
Refrigerate: 2 hours
Total Time: 2 hours 18 minutes
Servings: 8 people
Author: Susie Weinrich

Ingredients

  • 1 cup black olives
  • 1 cup cucumbers - seeded and chopped in half
  • 1 cup frozen peas
  • 1 cup cherry tomatoes - halved
  • 1 cup bell pepper - any color, cut into 1 inch chunks
  • ยผ cup red onion, chopped **These Are Optional - rinse your red onion so the flavor doesn't take over the salad. Could also use green onion.
  • ยฝ lb pasta, cooked to al dente per package instructions, do not rinse - I like to use rotini or cavatappi
  • 1 cup Zesty Italian Dressing - see notes*

Instructions
 

  • Cook your pasta to al dente according to package instructions.
  • Meanwhile prep your veggies and place in the bottom of a large serving bowl – 1 cup black olives, 1 cup peppers, 1 cup cherry tomatoes, 1 cup cucumbers, 1 cup frozen peas, and ยผ red onion (optional).
  • Drain the pasta but DO NOT rinse. Place the hot pasta over the veggies then pour 1 cup Zesty Italian Dressing over top. Give it a few stirs to coat.
  • Cover and place in the fridge for 2 hours up to 12 hours before serving. If you are able, stir it a few times while it refrigerates to redistribute any dressing.

Recipe Tips and Notes:

Dressing – could also sub this amazing Homemade Basil Vinaigrette in place of the Zesty Italian.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Mini Chocolate Chip Muffins

by 7 Comments

These Mini Chocolate Chip Muffins are tender and sweet bite sized muffins full of chocolate chips. They make a great kid approved breakfast or afternoon snack. You could even serve them as a mini dessert instead of chocolate chip cookies.

Mini Chocolate Chip Mufins in a row on a white plate

My kids are obsessed with Mini Chocolate Chip Muffins. I know it is basically a cupcake, but if you call it a muffin it makes them breakfast appropriate! Right?!

If you are looking for a healthier muffin options check out my Banana Bread Muffins with Greek Yogurt. Or check out this other chocolate chip recipe for Chocolate Chip Scones.

How to Make Mini Chocolate Chip Muffins From Scratch

This recipe comes together pretty quickly, so start by preheating your oven to 400 degrees. You will also want to grease, spray or line each cup of your mini muffin tin.

In the bowl of a stand mixer fitted with a paddle attachment (or if you are using a hand mixer, just use a large mixing bowl) add 2 cups flour, ยฝ cup sugar, ยฝ teaspoon salt, and 1 tablespoon baking powder. Give it a little stir to combine.

In a separate bowl whisk together 1 cup milk, 2 eggs, and ยผ cup vegetable oil.

chocolate chip muffin batter in the bowl of a stand mixer
Mini Chocolate Chip Muffin Batter

Pour the egg mixture into the dry ingredients and blend just until it is combined. It may be a little lumpy- that is ok.

Pour in 1 cup mini chocolate chips and give it one last stir.

Divide the chocolate chip muffin batter in the mini muffin tin, filling each cup just about to the top. This recipe should make between 24-28 mini muffins.

24 cup mini muffin pan filled with chocolate chip muffin batter

Bake for 10-12 minutes.

Pop out of the muffin tin and cool on a cooling rack.

baked mini chocolate chip muffins in a muffin tin
Baked Mini Chocolate Chip Muffins

Storing

You can store your cooled mini muffins in an airtight container for up to 5 days.

Freezing

You can also freeze your muffins! Just pop in the freezer in a freezer safe baggie for up to 3 months. Defrost in the microwave or just on the countertop before eating.

three mini chocolate chip muffins on a plate and a serving platter to the side

Mini Chocolate Chip Muffin Recipe

two rows of chocolate chip muffins

Mini Chocolate Chip Muffins Recipe

Deliciously tender Mini Chocolate Chip Muffins make a great breakfast or snack, they are 100% kid approved! This is also an easy recipe that comes together from start to finish in about 30 minutes.
4.23 from 9 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 mini muffins
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 400ยฐ. Also prep a mini muffin tin by either spraying or greasing each cup, or lining each cup with a paper muffin liner.
  • In the bowl of a stand mixer add the 2 cups all purpose flour, ยฝ cup sugar, 1 tablespoon baking powder, and ยฝ teaspoon salt. Give it a little stir to combine.
  • In a seperate bowl whisk together the 2 eggs, 1 cup milk, and ยผ cup oil.
  • Add the egg mixture to the dry ingredients and blend just until it comes together, it may still be lumpy, that is ok.
  • Stir or fold in the 1 cup mini chocolate chips.
  • Fill each muffin cup just about to the top. Bake for 10-12 minutes until they are cooked through.
  • Cool on a wire rack for about 5 minutes before eating.

Recipe Tips and Notes:

Storing:ย Keep muffins at room temp in an airtight container for up to 5 days.
Freezing:ย You can freeze your mini muffins in a freezer safe bag or container for up to 3 months. To thaw set at room temp or microwave for faster thawing!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

The Ultimate Veggie Lasagna

by 6 Comments

If you want the very best Veggie Lasagna Recipe, here it is! It is similar to a traditional lasagna having layers of tender lasagna noodles, melty cheese and delicious tomato marinara sauce. But in this veggie filled recipe there are layers of zucchini, carrots, roasted red peppers, and onions too. It is a delicious way to have a hearty lasagna while adding more healthy veggies to your dinner.

an 8x8 casserole dish of veggie lasagna

You are going to love this Ultimate Veggie Lasagna Recipe! It is made in an 8×8 or 9×9 pan so you will have 4-6 servings. Double the recipe and freeze individual portions for dinner later on!

Now if you are ever short on time but still crave the lasagna flavors, you can pop over to this Easy Lasagna Skillet that is ready in under 30 minutes.

Ingredient Tips

Listed in the Recipe Card below are the ingredients you will need to make this veggie lasagna recipe, below are some tips on a few ingredients:

  • No Boil Lasagna Noodles: The recipe is written and tested with no-boil lasagna noodles, sometimes called oven ready noodles. Through the testing process we have found that of all the brands in the grocery store, Barilla is a great brand to use. Especially because this recipe is made in a smaller pan, the Barilla noodles fit perfectly.
  • Marinara: If you make your own marinara sauce, by all means use that. But if you are using store bought, Rao’s is an excellent brand to use. It is a little more expensive but definitely, definitely, definitely worth it.
  • Shredded Mozzarella: Shredding your own mozzarella is a pain in the butt. BUT it yields a much creamier and smoother melted cheese. If you can find a round of whole milk mozzarella definitely use that!
  • Cottage Cheese: Use a creamier 2% or 4% milk fat cottage cheese. If there is a bit of liquid at the top of the cottage cheese, drain that out before using. You can also sub 15oz. container of ricotta cheese if you prefer.

Veggie Lasagna Recipe Step By Step Pictures Instructions

If you love to watch a cooking show you can watch me make this Veggie Lasagna recipe on a 30 minute episode of Pinterest TV!

Start by preheating your oven to 400 degrees.

In a skillet over medium-low heat add 1 tablespoon olive oil and sautรฉ the sliced carrots and onions for 5-10 minutes.

Add the garlic, herbs/spices and zucchini and sautรฉ another 3 minutes. Off the heat add the chopped roasted red peppers.

saute pan with carrots, onions, zucchini, roasted red peppers, and garlic
Step 1. Saute Veggies

In a small bowl combine 16 oz cottage cheese and 1 lightly beaten egg. Set aside.

Time to layer!

Prep an 8×8 (or 9×9) baking dish by spreading โ…“ cup marinara sauce on the bottom.

Top with two oven ready lasagna noodles, then spread with โ…“ of the cottage cheese mixture, add a heaping โ…“ cup of marinara, sprinkle on โ…“ of the veggie mixture, finish with a heaping ยผ cup of mozzarella cheese.

REPEAT THIS STEP 2 MORE TIMES (noodles, cottage cheese, marinara, veggies, mozzarella)

Layering Veggie Lasagna - noodles
Layering Veggie Lasagna - noodles and cottage cheese
Layering Veggie Lasagna - noodles, cottage cheese and sauce
Layering Veggie Lasagna - noodles, cottage cheese, sauce, and veggies
Layering Veggie Lasagna - noodles, cottage cheese, sauce, veggies and cheese
Steps 2-6 , then repeat two more times (noodles, cottage cheese, sauce, veggies, cheese).

Finish the lasagna with the last layer: 2 lasagna noodles, then top with the remaining sauce and the reamining mozzarella cheese.

last layer of veggie lasagna - two noodles
last layer of veggie lasagna - two noodles and sauce
last layer of veggie lasagna - two noodles, sauce and cheese
Steps 7-9, final steps in layering lasagna

Cover the lasagna with foil and place on a rimmed baking sheet. That way if your lasagna boils over a smidge it won’t be a mess in your oven!

TIP: lightly grease or spray the backside of your foil so the cheese doesn’t stick to the foil during cooking.

Pop the lasagna in the oven and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes.

Veggie Lasagna Recipe in an 8x8 or 9x9 pan

Let your Veggie Lasagna sit for about 10-15 minutes before cutting and serving.

Vegetable Lasagna Audio Instructions

You can also listen to the recipe on the Let’s Make Dinner Podcast! I share the full recipe and all the tips and tricks included in the recipe card. Use the player below to listen to the full recipe:

Serving

After letting your veggie lasagna settle for about 15-20 minutes cut it into squares for serving;

  • 2×2 for serving 4 really hungry people!
  • 3×2 serving 6 people (usually what I cut)
  • 3×3 for serving 9 people

Freezing

You can freeze your lasagna, either before or after cooking. Just make sure the pan your make it in is freezer and oven safe.

A heavy duty foil pan is also a great option. It also makes for easy clean up!

Cover it tightly with plastic wrap and then foil, pop in the freezer for up to 3 months.

two blue plates with a slice of veggie lasagna and salad, and a glass baking dish of lasagna

Thaw in the fridge over night and then bake covered with foil for 40 minutes, remove the foil and bake another 20 minutes.

Or you can freeze individual portions of the cooked lasagna for easy lunches or dinners. Just reheat in the microwave.

Side Dishes for Vegetable Lasagna

Just like any Italian dinner a Big Italian Salad or Caesar salad with some warm Garlic Bread or breadsticks is the perfect side dish.

We also like to add Roasted Fennel or Sauteed Garlic Green Bean! A little bowl of Castelvetrano olives could be great too!

More Delicious Lasagna Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
Veggie Lasagna Recipe in an 8x8 or 9x9 pan

Ultimate Veggie Lasagna Recipe + Video

A delicious veggie lasagna recipe that has layers of noodles, cheese and sauce, and is full of vegetables: carrots, zucchini, onions and roasted red peppers. You are going to love this meat-free lasagna!
If you love to watch a cooking show you can watch me make this Veggie Lasagna recipe on a 30 minute episode of Pinterest TV!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 379kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion - chopped
  • 1 cup carrots - thinly cut (coins)
  • 1 cup zucchini, - cut (coins)
  • 3 fresh garlic cloves - chopped
  • 12 oz jar roasted red peppers - drained and chopped
  • 16 oz cottage cheese - use a 2% or 4% milkfat cottage cheese
  • 1 egg - lightly beaten
  • ยฝ teaspoon each: salt, dried basil, dried oregano
  • ยผ teaspoon each: onion powder and garlic powder
  • 8 oven ready no-noil lasagna noodles
  • 24 oz jarred marinara - we love Rao's
  • 2 cup fresh shredded mozzarella - (whole milk mozzarella is great!)
  • ยฝ cup fresh grated parmesan cheese

Instructions
 

  • Start by preheating your oven to 400ยฐ.
  • In a skillet over medium low heat add 1 tablespoon olive oil. Saute the 1 cup onions and 1 cup carrots for 5 minutes.
    1 tablespoon olive oil, 1 cup onion, 1 cup carrots
  • Add the 3 chopped garlic cloves, ยฝ teaspoon salt, ยฝ teaspoon dried basil, ยฝ teaspoon dried oregano, ยผ teaspoon garlic powder, ยผ teaspoon onion powder and zucchini and saute another 3 minutes.
    1 cup zucchini,, 3 fresh garlic cloves, ยฝ teaspoon each: salt, dried basil, dried oregano, ยผ teaspoon each: onion powder and garlic powder
  • Off the heat stir in the 12 oz drained and chopped roasted red peppers. Set aside.
    12 oz jar roasted red peppers
  • In a small bowl combine 16 oz cottage cheese and 1 lightly beaten egg.
    16 oz cottage cheese, 1 egg
  • I another bowl combine the grated mozzarella and parmesan cheese.
    ยฝ cup fresh grated parmesan cheese, 2 cup fresh shredded mozzarella

Assembly & Baking

  • In an 8×8 OR 9×9 casserole pan spread โ…“ cup sauce on the bottom of the pan.
    8 oven ready no-noil lasagna noodles, 24 oz jarred marinara
  • Lay down 2 lasagna noodles, top with โ…“ of the cottage cheese mixture, heaping โ…“ cup marinara sauce, โ…“ of the veggie mixture, and a heaping ยผ cup of mozzarella cheese.
    REPEAT THIS STEP 2 MORE TIMES. (noodles, cottage cheese, marinara, veggies, mozzarella)
  • For the last layer add 2 lasagna noodles, top with remaining marinara sauce and the remaining mozzarella cheese.
  • Cover the veggie lasagna with greased foil, place on a rimmed baking sheet in case it boils over a little.
    NOTE: Lightly grease or spray the underside of the foil, this will prevent it from sticking to your cheese!
  • Pop in the oven and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes.
  • Let the lasagna rest 15 minutes before cutting and serving. It needs time to set up and the layers to settle.

Make Ahead

  • This veggie lasagna can be made up to 2 days ahead!
  • Simply prepare completely but do not bake. Cover with foil and pop in the fridge for up to 2 days.
  • Bake as directed above.

Freezing Cooked Lasagna

  • Prepare the vegetable lasagna completely and bake. Let it cool completely. Wrap the lasagna in plastic wrap and then foil.
    Keep frozen for up to 3 months.
    Also recommend freezing individual slices for smaller lunches and dinners.
  • To reheat from frozen:
    Preheat oven to 400ยฐ.ย 
    Unwrap the lasagna from freezer wrappings. Then cover with foil. Place the pan on a rimmed baking sheet.
    Bake for 1 hour.
    Remove the foil and bake an additional 20 minutes.
    Check that it is warmed through with an instant read thermometer in the center of the lasagna, should reach 165 degrees.
  • To reheat from thawed:
    Thaw in the fridge overnight.
    Preheat oven to 400ยฐ
    Cover with foil. Then place on a rimmed baking sheet.
    Bake for 40 minutes.
    Remove the foil and bake an additional 20 minutes.
    Check that it is warmed through with an instant read thermometer in the center of the lasagna, should reach 165 degrees.

Recipe Tips and Notes:

Ricotta Cheese Sub: You can absolutely sub in whole milk ricotta cheese for the cottage cheese. Use a 15 oz container.
Traditional Meat Lasagna: if you want to add some sausage to your lasagna, pop over to this recipe for Homemade Lasagna.
Side Dish Ideas:ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 379kcal | Carbohydrates: 35g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 76mg | Sodium: 2016mg | Potassium: 756mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4780IU | Vitamin C: 42mg | Calcium: 396mg | Iron: 2mg

Watermelon Margarita

by Leave a Comment

This Watermelon Margarita recipe is a delicious and fresh rosey colored margarita! It is slightly sweet (but not overly sweet!) from the fresh watermelon juice. The tequila gives it a nice salty flavor and the lime and triple sec balance everything with a citrus twist.

a glass of fresh watermelon margarita rimmed with sugar and salt and garnished with a lime

This is the perfect summer margarita recipe when watermelons are ripe and sweet!

If you love margaritas definitely check out this recipe for Cucumber Margaritas, another fresh drink perfect for summer!

Fresh Watermelon Juice

For this Watermelon Margarita recipe you will want to make watermelon juice from fresh watermelons. I go over exactly how to do that in this post – Fresh Watermelon Juice.

pitcher of fresh watermelon juice, bright pink
Fresh Watermelon Juice

Make it Spicy

If you like a spicy margarita you could certainly lightly bruise or lightly muddle a slice or two of jalapeno in the bottom of the glass before making the cocktail.

Or you could make the cocktail with Jalapeno Infused Tequila!

Recipe in Parts

If you want to make more than just one Watermelon Margarita, follow the parts rule:

  • 1 part tequila
  • ยฝ part triple sec
  • 3 parts fresh watermelon juice
  • fresh squeezed lime juice to taste
all the ingredients to make watermelon margaritas; tequila, triple sec, watermelon juice and limes

Make a Pitcher

Using the “parts” rule you can easily make a whole pitcher, or more! Add 1 cup tequila, ยฝ cup triple sec, 3 cups fresh watermelon juice and lime to taste!

watermelon margaritas photographed from above showing the drink in the glass and a bowl of limes

Watermelon Margarita Recipe

a watermelon margarita in a stemmed glass with a sugar-salt rim and a lime garnish

Watermelon Margarita

A fresh margarita recipe made with watermelon juice, tequila, triple sec and lime. This is the perfect summer margarita when watermelons are ripe and juicy!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Watermelon Juice: 15 minutes
Total Time: 20 minutes
Servings: 1 margarita
Author: Susie Weinrich

Ingredients

Instructions
 

  • Make this drink in a 6-10 oz size glass or a margarita glass.
  • Run a lime wedge around the rim of the glass, dip in salt, sugar or a mix of the two (personal preference, I like a 50/50 mixture of the two).
  • Fill the glass with ice.
  • Squeeze in a wedge or two of lime and drop into the glass.
  • Pour in 1 oz silver tequila, ยฝ oz triple sec, and then 3 oz fresh watermelon juice.
  • Give it a stir and serve!

Recipe Tips and Notes:

To Make It Spicy:
if you like a spicy margarita you can lightly muddle a jalapeno in the bottom of the glass after you sugar/salt the rim. Or you can use my jalapeno infused tequila!ย 
To Make a Pitcher:
Use parts measurements – 1 part silver tequila, ยฝ part triple sec, 3 parts watermelon juice, lime to taste.ย (example: 1 cup tequila, ยฝ cup triple sec, 3 cups watermelon juice, lime to taste)
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Refreshing Watermelon Juice

by Leave a Comment

There is nothing that screams SUMMER louder than a glass of Fresh Watermelon Juice. It is refreshing and slightly sweet and tastes just like eating a big wedge of watermelon. It doesn’t take much to make Watermelon Juice, a big juicy ripe watermelon, a blender, and a fine mesh sieve. No juicer is needed for this recipe!

watermelon juice in a glass with a straw and a lime wheel on the side of the glass

The fresh watermelon juice also makes killer cocktails, like a Watermelon Margarita! Or if cocktails aren’t your thing you could also make a Watermelon Lemonade with fresh lemonade!

Yield

I have found that blending 5 cups of fresh watermelon will yield exactly 5 cups of juice, including the pulp which can be kind of thick so I highly recommend straining it out.

pitcher of fresh watermelon juice, bright pink

Once you strain the juice and pulp through a fine mesh sieve (with cheesecloth) you will have about 3 ยผ cups watermelon juice.

How To Make Watermelon Juice

  1. Cut the Watermelon

    2. Start by cutting your watermelon in half and scooping out your desired amount of fresh watermelon, the recipe calls for 5 cups. Seedless is preferred, but if there are some seeds that is ok, they will blend up and be strained out.

  2. Blend

    3. Pop your watermelon chunks in the blender and give it a whirr until everything is liquified. This will happen pretty fast!

    watermelon in a blender
    what watermelon looks like after it has been blended in a blender
  3. Strain Out The Pulp

    4. Slowly pour the watermelon juice through a fine mesh sieve (lined with cheesecloth) with a bowl underneath , let it sit above the bowl for about 5 minutes to extract all the juice. This will remove the extra pulp and seeds.

    PRO TIP: I like to line the fine mesh sieve with some cheese cloth to get rid of the extra pulp, but this is optional!

    pouring blended watermelon though a fine mesh sieve lined with cheesecloth
    a bowl of watermelon juice that has been strained
  4. Enjoy!

    5. Enjoy this refreshing Watermelon Juice over ice or by itself. It is excellent with a lime wedge or wheel, or fresh mint. You can also mix up a delicious Watermelon Margarita!

    You can also mix it half and half with lemonade for a Watermelon Lemonade.

    three glasses of watermelon juice from above garnished with limes

Storing

Store your fresh watermelon juice in the fridge in a pitcher. It will keep for 4-5 days. You may need to give it a stir before serving if the juice and water content separates a little.

More Refreshing Drink Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
up close photo of a glass of watermelon juice

Watermelon Juice Recipe

Learn how to make refreshing and slightly sweet fresh watermelon juice. No juicer required!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 3 cups
Author: Susie Weinrich

Equipment

Ingredients

  • 5 cups fresh watermelon

Instructions
 

  • Scoop out 5 cups of fresh watermelon. Place in a blender and whirr until everything is liquified.
    5 cups fresh watermelon
  • Place a fine mesh sieve (optionally lined with cheesecloth) over a bowl and slowly pour the watermelon juice through. Let it sit for about 5 minutes above the bowl so all the juice can drip through.
  • Serve as is or over ice – optionally with a squeeze of lime or fresh mint.
  • Store leftover watermelon juice in the fridge for up to 4-5 days. If it separates in the fridge just give it a stir before serving.

Recipe Tips and Notes:

Make a delicious Watermelon Margarita with your juice. Or mix half and half with lemonade!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Healthy Breakfast Egg Cups – 3 cups veggies

by 4 Comments

Healthy Breakfast Egg Cups are a delicious breakfast recipe, and they are actually good for you! They are full of fresh vegetables (of your choosing!), eggs, egg whites, and seasonings, nothing else!

healthy breakfast egg cups on a cutting board with grapes, blueberries and strawberries

The nice thing about this recipe is that it can be fully customized to suit your taste. Add in any vegetables that you love or that you have on hand. Or if you want to add turkey bacon or turkey sausage for an extra protein boost, that is totally up to you!

Choose Your Own Vegetables

You can absolutely use any vegetables that you like or that you have on hand. This is a great recipe to use up vegetables that are starting to go soft in your vegetable crisper. The most important part is that you have 3 cups total of vegetables to sautรฉ.

When I photographed this recipe I used cremini mushrooms, red peppers, zucchini, red onion, and fresh broccoli, it was a great combo!

How to Make Healthy Breakfast Egg Cups

  1. PREP: To start this recipe preheat your oven to 350 degrees. Also prepare a 12 cup muffin tin by liberally greasing each cup with baking spray or oil. Since there is little to no fat in these egg cups they will stick to your muffin tin if you don’t grease the cups well.
  2. SAUTE VEGGIES: In a large nonstick skillet add your 3 cups of chopped and diced veggies, sautรฉ for about 4-5 minutes until they are just starting to soften. Off the heat add in the salt and herbs.
cast iron skillet full of sauteed veggies
Egg cup recipe FULL of healthy veggies!
  1. Portion out the veggies equally in the 12 muffin cups. Set aside.
muffin tin full of veggies and an egg mixture to the side
  1. MIX EGGS: In a mixing bowl whisk together 4 whole eggs and 1 cup of egg whites. Pour the egg mixture over the veggies in the muffin tin, filling each cup about ยพ full.
  2. BAKE: Pop the breakfast egg cups in the oven for 12 minutes. When they come out of the oven let them cool completely for 5-10 minutes before trying to remove them from the muffin tin.
veggie egg cups cooked in a muffin tin
Healthy Breakfast Egg Cups cooked in a muffin tin
  1. When they are ready run a sharp small knife around the edge of each cup to release it from the muffin tin.

These are amazing served on top of an English muffin.

Storing and Reheating

Healthy Breakfast Egg Cups are great for busy mornings or breakfast on the go.

healthy breakfast egg cups on a cutting board

Simply store your cooled egg cups in an airtight container in your refrigerator for up to one week. To reheat place on a paper towel or microwave safe plate and microwave for 30-45 seconds.

More Breakfast Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
healthy breakfast egg cups on a cutting board

Healthy Breakfast Egg Cups Recipe

A healthy breakfast egg cup recipe that is full of 3 cups of your favorite veggies! This is a great make-ahead healthy breakfast for busy mornings.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 egg cups
Calories: 42kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 3 cups your favorite raw/fresh veggies, diced - peppers, onions, mushrooms, zucchini, broccoli, tomatoes, squash…
  • 1 tablespoon olive oil - plus extra oil for greasing the muffin tin
  • ยฝ tsp salt
  • ยผ teaspoon black pepper
  • โ…› teaspoon garlic powder
  • โ…› teaspoon onion powder
  • 4 whole large eggs
  • 1 cup egg whites - see notes

Instructions
 

  • Start by preheating your oven to 350ยฐ.
    Also prep a 12 cup muffin tin by liberally greasing each up cup. Do not skimp on this step, since there is little to no fat in this egg mixture they will stick to your muffin tin if you don't grease it well. Use olive oil, coconut oil, or baking spray (whatever oil you prefer).
  • In a skillet or cast iron pan over medium heat add the oil.
    Add your 3 cups diced veggies. Sautรฉ lightly for about 4 minutes, just until they start to soften. Off the heat stir the seasonings.
    3 cups your favorite raw/fresh veggies, diced, 1 tablespoon olive oil, ยฝ teaspoon salt, ยผ teaspoon black pepper, โ…› teaspoon garlic powder, โ…› teaspoon onion powder
    cast iron skillet full of sauteed veggies
  • Portion the veggies equally into the prepared muffin tin cups. Set aside.
    muffin tin full of veggies and an egg mixture to the side
  • In a large bowl mix together 4 whole eggs and 1 cup egg whites. Whisk until it is completely combined and all the yolks are blended.
    4 whole large eggs, 1 cup egg whites
  • Pour the egg mixture evenly over the veggies in the muffin tin, filling each cup about ยพ full.
  • Pop the pan into the oven for 12 minutes. Remove from the oven and let cool for about 5-10 minutes before trying to remove from the pan.
  • To remove the egg cups simply run a sharp knife around the edge of each egg cup. They should pop right out!
  • These are amazing served on top of an english muffin that has been drizzled with extra virgin olive oil.

Recipe Tips and Notes:

Storing & Reheating:
Store your cooled egg cups in an airtight container in your refrigerator for up to one week. To reheat place on a paper towel or microwave safe plate and microwave for 30-45 seconds.
Egg Whites:
You can purchase a carton of egg whites at the store and just pour out 1 cup. Or if you have whole eggs it will take around 8 eggs to make 1 cup of egg whites.
NUTRITION FACTS : The nutrition facts included in this recipe card do not include the nutrition for the veggies you choose.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1egg cup | Calories: 42kcal | Carbohydrates: 0.3g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 151mg | Potassium: 54mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 79IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.3mg

Easy Italian Meatloaf Recipe

by 34 Comments

Italian Meatloaf is like making one giant meatball! It has all the similar flavors of your favorite Italian beef meatball, but is made like a traditional meatloaf recipe.

Italian Meatloaf in a baking dish topped with cheese

Ground beef is mixed with a packet of Italian dressing mix for flavor and then panko bread crumbs and milk are mixed as a panade to keep your meatloaf tender and moist. It is all topped with a jar of marinara sauce and ooey gooey mozzarella cheese.

If you are looking for a traditional meatloaf recipe these Easy Meatloaf Muffin Cups are amazing!!

Italian Meatloaf Recipe Ingredients

  • Ground Beef – recommend using an 85/15 ground beef. It has enough fat to be flavorful, but not so much fat your Italian Meatloaf is greasy.
  • Panko Bread Crumbs – this is mixed with the milk and eggs to make a panade, which helps keep a ground meat recipe tender and juicy.
  • Milk – any milk will work here – skim, 2%, whole, or even a nut milk. You just need it to mix with the panko bread crumbs.
  • Eggs – 2 large eggs will bind the Italian Meatloaf together perfectly.
  • Garlic – 2 raw garlic cloves, minced gives this recipe the best flavor!
  • Italian Seasoning Packet – this is a little shortcut for this recipe. The Italian Season Packet has all the seasonings and salt in one envelope. I find that the Good Seasons brand is the best.
  • Parmesan Cheese – use a coarse ground parmesan cheese for little pockets of cheese through out the meatloaf. We use this trick in a lot of our Italian Style Meatballs too.
  • Marinara – just use your family's favorite store bought marinara.
  • Mozzarella Cheese – fresh grated mozzarella cheese is going to give you amazing creamy texture and flavor on top of the this Italian Style Meatloaf. I love using this hand crank shredder to fresh shred cheese (it's my least favorite kitchen task).

Best Ground Beef For This Italian Meatloaf Recipe

I recommend using an 85/15 ground beef for this recipe. It has enough fat to give you flavor and great texture. However it isn’t so fatty that you will end up with a greasy mess!

85 15 ground beef

I also HIGHLY recommend using ground beef that has been freshly ground or is packaged in “ribbons” see the photo above. This is not the time to use the tube of ground beef or even the cube of ground beef which is usually compressed too tightly and will not yield tender texture.

How to Make Italian Meatloaf

Start by preheating your oven to 400 degrees. Also grab out a 9×13 glass baking dish.

In a mixing bowl combine the ground beef, minced garlic, Italian Dressing Mix, panko bread crumbs, milk, eggs and parmesan cheese. With clean hands lightly mix the meatloaf mixture just until it comes together. Using a light hand will ensure you get a tender meatloaf.

Italian Meatloaf mixture in a bowl

Pour about ยฝ cup of marinara sauce into the bottom of the glass baking dish. Dump the meatloaf mixture into the pan. Form into a meatloaf, about 2 ยฝ inches tall, 6 inches wide and about 11 inches long.

Pour the remaining marinara over the top. Cover the pan with foil and bake for 1 hour and 15 minutes.

Marinara covering Italian meatloaf in a baking dish
Cooked italian meatloaf that hasn't been covered in cheese yet
Uncooked and cooked without cheese

Uncover the pan and sprinkle on the 1 cup shredded mozzarella. Pop it back in the oven for another 10 minutes.

Italian Meatloaf in a baking dish covered in marinara and cheese
Italian Meatloaf

When the meatloaf is done it should read 165 degrees in the center with an instant read thermometer.

Freezing

You can cook, cool and then freeze the meatloaf so you have it for another time or so that you can take it as a meal train dinner!

If you plan to freeze the whole Italian Meatloaf, leave the mozzarella off until you thaw for reheating:

Italian meatloaf

Cook the meatloaf so that it is done to 165 degrees at the center. Cool completely and then store in the freezer, in a freezer safe container, for up to 3 months.

To reheat and serve let the frozen meatloaf thaw in the fridge overnight. Cook in a 350 degree oven until it is heated through, then top with mozzarella and bake for an additional 10 minutes.

How to Serve this Recipe for Italian Meatloaf

Slice and serve with some extra marinara drizzled over top.

It is great served with pasta with roasted cherry tomatoes or mascarpone pasta and a big Italian Salad or Green Beans!

How to Store Italian Meatloaf

Keep any leftover Italian Meatloaf in an airtight container in the fridge. It will be good in the fridge for up to 5 days. You can reheat slices in the microwave (the slices make amazing Italian Hot Sub Sandwiches!).

To reheat a larger portion pop it in a 350ยฐF oven for 15-20 minutes until it is warmed through. If you have a large piece left you may want to cut it in half when warming in the oven so it will reheat faster.

Italian Meatloaf dinner served on white plates with spaghettini and green beans
Italian Meatloaf Dinner

More Italian Style Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
Italian Meatloaf in a pan, with one slice cut

Italian Meatloaf Recipe Easy

An easy recipe for Italian flavored meatloaf. It has all the flavors of your favorite Italian meatballs. Makes a great entree for an Italian dinner!
4.97 from 27 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Servings: 6 people
Calories: 519kcal
Author: Susie Weinrich

Ingredients

  • 2 lbs 85/15 ground beef - recommend using fresh ground or "ribbon" style packaged ground beef for the best texture. See notes.
  • 2 fresh garlic cloves, minced
  • .7 oz packet of Italian Dressing Mix - I use Good Seasonings brand
  • 1 cup panko bread crumbs
  • โ…“ cup milk
  • 2 eggs, lightly beaten
  • ยฝ cup fresh grated parmesan cheese
  • 24 oz jarred marinara
  • 1 cup shredded mozzarella

Instructions
 

  • Preheat the oven to 400ยฐ
  • In a large bowl, with clean hands, lightly mix together the 2 lbs ground beef, 2 minced garlic cloves, .7 oz packet of Italian Dressing Mix, 1 cup panko bread crumbs, โ…“ cup milk, 2 lightly beaten eggs, ยฝ cup parmesan cheese.
    Do not overmix the meatloaf mixture or it will have a tough texture.
  • In a 9×13 glass casserole pan pour about ยฝ cup marinara sauce onto the bottom of the pan. Dump the Italian meatloaf mixture out into the pan and shape into a meatloaf, about 2 ยฝ inch tall, 6 inches wide and about 11 inches long (roughly)
  • Pour the rest of the jarred marinara over the meatloaf. Cover the pan with foil and bake for 1 hour 15 minutes.
  • Remove the foil and sprinkle with mozzarella cheese, bake uncovered for another 10 minutes. The center of the meatloaf should read 165 degrees with an instant thermometer.
    1 cup shredded mozzarella
  • Let cool for about 5 minutes and then slice and serve!

Recipe Tips and Notes:

Freezing your Italian Meatloaf:
You can freeze leftover cooked meatloaf. Keep in a freezer safe container for up to 3 months. To serve thaw in the fridge overnight and then reheat at 350 degrees until it is warmed through.ย 
If you plan to freeze the whole meatloaf leave the mozzarella off until you thaw and reheat:
To reheat and serve a whole meatloaf let the frozen meatloaf thaw in the fridge overnight. Cook in a 350 degree oven until it is heated through, then top with mozzarella and bake for an additional 10 minutes.
ย 
“Ribbon” style packaged ground beef: 85 15 ground beef
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 519kcal | Carbohydrates: 17g | Protein: 40g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1334mg | Potassium: 869mg | Fiber: 2g | Sugar: 6g | Vitamin A: 784IU | Vitamin C: 8mg | Calcium: 276mg | Iron: 5mg

More recipes you will love