Cabernet Garlic Meatloaf

Cold winter weather calls for comforting delicious food. This recipe takes a classic meatloaf recipe and elevates it with our Pastamore Caberent and Roasted Garlic Marinade. Give this simple and tasty recipe a try!

Ingredients:
1.5 pounds ground beef, 90/10
1/4 cup Pastamore Cabernet and Roasted Garlic Marinade
2 eggs, beaten
3/4 cup seasoned bread crumbs
1 shallot, diced
1/2 tsp black pepper
1/2 tsp dried sage
1 tsp salt

Glaze:
1/4 cup ketchup
2 Tbsp Pastamore Cabernet and Roasted Garlic Marinade

Directions:
1. Preheat oven to 350° F. Combine ketchup and 2 tbsp Pastamore Cabernet and Roasted Garlic Marinade in a mixing bowl. Whisk until mixed.

2. Combine all ingredients into a large mixing combine. Mix until all ingredients are evenly distributed. Form into a loaf and place onto a baking dish or pan. Top with place and place into the oven.

3. Cook for 45 minutes or until internal temperature reaches 165° F. Serve with your favorite sides.

Penne Chicken Soup

It's that cold time of year when a homemade soup just hits the spot. This penne chicken soup is an easy and delicious recipe that takes minimal work. This recipe can also be made with chicken breast, but the chicken thighs will give this dish a rich flavor.

Ingredients:
8 oz penne pasta
1 lb chicken thighs, boneless and skinless
2 Tbsp Pastamore Rosemary with Roasted Garlic Dipping Oil
14 oz California blend frozen vegetables
1 quart chicken broth, no salt added
2 cups water
1/2 tsp red pepper flakes
To taste salt and black pepper

Directions:
1. Heat a large pot on the stove over medium heat. Once hot, add 1 Tbsp of Pastamore Rosemary with Roasted Garlic Dipping Oil. Once the oil is hot, add the chicken thighs and cook until both sides are browned.

2. Add 2 cups of water, chicken broth, and the California blend vegetables. Bring to a boil and reduce to a strong simmer. Add the remaining Pastamore Rosemary with Roasted Garlic Dipping Oil, red pepper flakes, 1/2 tsp salt, and the penne pasta.

3. Cook until the penne pasta is al dente, stirring often. Ensure that the chicken thighs have reached 165° F before removing from the heat. Season to taste with salt and black pepper.

4. Remove chicken thighs from soup and loosely shred. Return to soup and mix well. Serve and enjoy.