Posts Tagged ‘italian’


Spaghetti Shop’s Sweet Garlic Bread

January 9, 2012

An awesome fast-food Italian restaurant in Chantilly, VA has the best garlic bread, and my friend Gwen has perfected the recipe!

Package of Hawaiian Rolls (the ones in the orange package)

garlic butter: I made the garlic butter from scratch, but all that is is butter (please no margarine) garlic cloves (a whole head of garlic), and parsley.  Roast garlic if you choose but it’s okay either way

Halve the rolls and spread the garlic butter on each half

Stick them in a 350 oven for about 10-13 minutes

Sprinkle parmesan on top (if desired)


Italian Meatloaf

January 18, 2010

NOT like typical American meatloaf at all…


Ground beef (1.5 – 2 lbs)
Tomato/spaghetti sauce
Prosciutto (about 4 slices)
Mozzarella, shredded
2 eggs, beaten
1/2 cup breadcrumbs (low-carb: crushed pork rinds work well)
garlic salt
Mrs. Dash Italian seasoning mix (garlic & herbs) or other seasonings to taste


Preheat oven to 375

Put ground beef into a large-ish bowl
Add beaten eggs; mix well (using your hands works best)
Add breadcrumbs (pork rinds); mix well

On a long piece of wax paper, flatten out ground beef into a long rectangular shape – make as flat as possible while staying on the wax paper

Season ground beef with garlic salt, pepper, Mrs. Dash, seasonings of choice

Tear the prosciutto into pieces and sprinkle across rectangle of ground beef. Do the same with shredded mozzarella. Don’t get too close to the edges of the rectangle

Pour a small amount of sauce along the length of the ground beef, not getting too close to the edges of the rectangle

Using the wax paper, roll the ground beef into a loaf. Roll as tightly as possible, pushing in the sides to keep filling from falling out. While rolling, add additional prosciutto and/or mozzarella as needed to fill in holes. When rolled into a loaf, pat down the sides and seam to keep it all together.

Add a small amount of additional seasonings onto the outside of the meat loaf

Put meatloaf into a baking pan (spray bottom of pan with Pam first). Cover liberally with tomato sauce.

Bake at 375 for 45-60 minutes. (Use meat thermometer to check when internal temperature reaches 130 degrees.)

Remove from oven. Sprinkle additional mozzarella cheese on top of meatloaf, and cover with additional tomato sauce. Bake another 10 – 15 minutes or until cheese is melted and sauce is hot.

Note: Use broiler for final step if you prefer cheese to be browned.

Slice and serve. Excellent in sandwiches as leftovers.


Crock Pot Lasagna

January 13, 2010
When done cooking

After 8 hours cooking in crock pot


10 – 12


1 lb. ground beef


1/2 lb. ground beef
1/2 lb. Italian sausage (mild or spicy)

5 cups spaghetti sauce
24 oz. ricotta cheese
2 eggs
8 – 10 lasagna noodles (uncooked – no bake works best)
3 cups mozzarella cheese (in mix)
1 cup mozzarella cheese (for topping)
1/2 cup grated parmesan cheese


Brown ground beef / sausage
Combine browned meat and sauce
Combine eggs and cheeses (can add a pinch of pepper or cinnamon to taste)
Put a little sauce in the bottom of the crock pot (or spray with Pam) to avoid sticking
Layer ground beef, cheese, and noodles in crock pot – break noodles to fit
Repeat till crock pot is filled
Top off with remaining sauce and additional mozzarella reserved for topping
Cover and cook for 4 – 5 hours on high, 6 – 8 hours on low