Ettore Boiardi emigrated to America and helped popularize Italian cuisine.
2 lbs. ground chuck
1/2 cup minced onions
1 teaspoon salt
1/4 teaspoon oregano
1 egg sligtly beaten
1 (15 1/2-oz.) can Chef Boy-Ar-Dee Spaghetti Sauce with Mushrooms
1 1/2 cups cooked rice
1/3 cup minced green pepper
Preheat oven to 400 degrees F. Mix first five ingredients together. Add 1/4 cup spaghetti sauce. On waxed paper, press mixture into 12″ x 7″ rectangle. Cut crosswise into 6 strips. Mix rice, green pepper, 1/4 cup sauce. Divide rice into 6 parts; put in center of strips. Fold meat over rice, shaping each into a loaf. Put on baking sheet. Spoon 1/2 cup sauce over loaves. Bake 25 minutes. Spoon remaining sauce over loaves. Bake 10 minutes. Makes 6 servings.
So what is this polpettoni saporiti? I can’t recall seeing it on the menu in Italian restaurants. Let’s ask Google Translate!
… Alrighty then.
(More accurately, it’s tasty little meatloaves, just like the ad copy says. Next time I’ll just read the ad.)
Chef Boyardee doesn’t make spaghetti sauce with mushrooms anymore (although, I was surprised to discover, they do still make spaghetti sauce with meat). Considering sauce was what Ettore Boiardi started his business with, this recipe feels decidedly nostalgic.
Mixing meatloaf ingredients is a very standard process. Patting it out into a flat rectangle… that’s new.
I also can’t recall rice with most meatloaves. In fact, the last time I combined rice in ground beef was Porcupine Meat Balls. (We made sure the rice was thoroughly cooked this time.)
And the jelly roll technique, again, not meatloaf-like.
But once all the cute little sections are in the baking dish with a nice splash of sauce on top, it’s a lot more familiar and reassuring.
It’s actually nice to put in that little bit of extra work of forming “little meatloaves.” These are much simpler to serve (straight from baking dish to plate) and the presentation is cuter. The meatloaf itself was moist and tasty, and mushrooms, rice, and green pepper were good ingredients to include. This really feels like the sort of thing Boiardi wanted to accomplish — at least more so than canned ravioli.
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