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Italian Meat Loaf

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

In a bowl, combine the egg, half of the tomato sauce, bread crumbs,

Printed from tasteofhome.com Nov 19, 2008

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Italian Meat Loaf cont.

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,
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.