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Italian Meat Loaf

Italian Meat Loaf
"I received the recipe for this moist meat loaf in my high school economics class," recalls Lisa Malone of Cordell, Oklahoma. "At the time, I made it for my mom and dad. Now I fix it for my husband and daughter. We all love it."
6 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 1 egg, beaten
  • 1 can (8 ounces) tomato sauce, divided
  • 1/2 cup dry bread crumbs
  • 1/2 cup finely chopped onion, optional
  • 1/2 cup finely chopped green pepper, optional
  • 1 teaspoon dried oregano, divided
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  • In a bowl, combine the egg, half of the tomato sauce, bread crumbs,
  • onion and green pepper if desired, 1/2 teaspoon of oregano, salt and
  • pepper. Add beef; mix well.
  • On a large piece of heavy-duty foil, pat meat mixture into a 14-in. x
  • 8-in. rectangle. Sprinkle cheeses to within 1/2 in. of edges. Roll
  • up, jelly-roll style, starting with a short side and peeling foil
  • away while rolling. Seal seam and ends. Transfer to a microwave-safe
  • glass 9-in. x 5-in. loaf pan.
  • Microwave, uncovered, at 50% power for 9 minutes, rotating a half
  • turn once; drain. Continue cooking on 50% power for 14-16 minutes or
  • until meat is no longer pink, rotating a half turn once. In a bowl,
© Taste of Home 2013

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Italian Meat Loaf (continued)

Directions (continued)

  • combine the remaining tomato sauce and oregano. Pour over meat loaf.
  • Microwave, uncovered, on high for 1-1/2 minutes. Cover loosely with
  • foil; let stand 5 minutes before serving. Yield: 6 servings.
Nutrition Facts: 1 serving (1 slice) equals 315 calories, 18 g fat (7 g saturated fat), 119 mg cholesterol, 788 mg sodium, 9 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013