Prep 15 mins
Cook 40 mins
Kind of like chicken parmesan -- only with hamburger. This calls for the "green can" cheese, but I'm sure you can substitute the real thing. Recipe doesn't specify whether to cover or not while baking. I start out uncovered and cover towards the end, if it starts getting too brown.
- 1⁄2 cup flour
- 1 1⁄2 lbs ground chuck
- 1 (8 ounce) package mozzarella cheese
- 1 (4 ounce) can parmesan cheese (shaker type)
- 1 tablespoon oregano
- 1 (8 ounce) can tomato sauce
- 3 eggs, beaten
- 1 cup breadcrumbs
- Shape ground chuck into 4 patties, dip in flour, then in beaten egg, then in bread crumbs.
- Brown in oil until light golden brown.
- Place in casserole dish.
- Place mozzarella cheese on top of patties.
- Pour tomato sauce over cheese.
- Sprinkle with oregano and top with enough parmesan cheese to lightly cover the top.
- Bake at 350F for 40 minutes.
My family really enjoyed this recipe. I made them for my freezer, doing it two different ways. The first batch I formed into patties, put in my baking dish with the sauce on top and froze it pan and all. I didn't want to tie up my other dish for the second batch, so this one I made the patties, flash froze, then put in the freezer with no sauce. At serving time, we added the sauce and cheese on top. Both worked out well and there was very little leftovers.
I made this two different ways: one as a 'regular dinner' one for a freezer meal. The only thing I changed was using spaghetti sauce instead of the tomato sauce (the can I thought I had was no where to be found) and used 1/2 the amout of mozzarella cheese. The first time through I followed the directions for 4 servings. Even cutting the cheese in 1/2, it was way too much food. Hubby and I shared one patty and were full (had veggies, no pasta). Flavor wise, it was kind of bland and I didn't know if I'd do it again. The batch I froze was made into 6 patties, also with 1/2 the cheese. I browned the patties and placed in a foil pan. I used 1/4 cup spagetti sauce on top of each patty and distributed the cheese across the top of all. I covered the pan with foil and slid (with directions for baking) into a large ziploc bag. Last night I pulled it out of the freezer until time to cook. It probably could have used a few extra minutes in the oven and next time I'll cook the meat patties longer until closer to done. The flavor was much better after freezing (maybe from the sauce being in contact longer) but I'll still add a sprinkle of garlic or onion powder and Italian seasoning next time as we like a stronger flavor. Hubby gave it a thumbs up, my youngest stepdaughter did too (and she usually doesn't like ground beef NOT in meatloaf!). As a 'freeze ahead' it would make an easy weeknight dinner. I warmed up some of the leftovers the first time I made it and it made a nice lunch.
This made a nice weekday dinner that my family enjoyed. I used a little less cheese and non-stick cooking spray instead of oil. It worked very well.