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Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Cut out and discard the core of the cauliflower; roughly chop.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and half the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Remove from heat; season with salt and pepper to taste. Transfer ½ cup of the sauce to a large bowl. Add the ground beef, breadcrumbs, raisins, eggs, remaining garlic and half the parsley; season with salt and pepper. Gently mix to combine.
Place a large piece of foil (or parchment paper) on a sheet pan. Place the ground beef mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly packed loaf, about 10 inches by 3 inches; flatten the foil to line the pan. Top the loaf with the remaining sauce. Bake 23 to 25 minutes, or until lightly browned and cooked through.
Once the meatloaf has baked for about 10 minutes, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until tender. Drain thoroughly.
While the pasta cooks, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add ½ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Stir in the cooked pasta, cheese, butter and remaining parsley until thoroughly combined. Remove from heat and season with salt and pepper to taste.
Remove the baked meatloaf from the oven and let rest for at least 2 minutes. Transfer the finished pasta to a serving dish. Cut the rested meatloaf crosswise into ½-inch-thick pieces and transfer to a separate serving dish. Enjoy!
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Cut out and discard the core of the cauliflower; roughly chop.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and half the garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Remove from heat; season with salt and pepper to taste. Transfer ½ cup of the sauce to a large bowl. Add the ground beef, breadcrumbs, raisins, eggs, remaining garlic and half the parsley; season with salt and pepper. Gently mix to combine.
Place a large piece of foil (or parchment paper) on a sheet pan. Place the ground beef mixture in the center of the foil. Gently roll and shape the mixture with the foil until it forms a tightly packed loaf, about 10 inches by 3 inches; flatten the foil to line the pan. Top the loaf with the remaining sauce. Bake 23 to 25 minutes, or until lightly browned and cooked through.
Once the meatloaf has baked for about 10 minutes, add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until tender. Drain thoroughly.
While the pasta cooks, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add ½ cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Stir in the cooked pasta, cheese, butter and remaining parsley until thoroughly combined. Remove from heat and season with salt and pepper to taste.
Remove the baked meatloaf from the oven and let rest for at least 2 minutes. Transfer the finished pasta to a serving dish. Cut the rested meatloaf crosswise into ½-inch-thick pieces and transfer to a separate serving dish. Enjoy!
Tips from Home Chefs