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Juicy Italian Meat Loaf Recipe

When It's barbecue season, I make this meat loaf right on the grill! Just cook it covered, for the amount of time indicated. It's mmm-good!—Aleta Balmes, Waukegan, Illinois

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Juicy Italian Meat Loaf Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

Ingredients

1 egg, beaten
1 cup V8 juice
1/2 cup old-fashioned oats
1/2 cup chopped onion
1 teaspoon dried oregano, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds lean ground beef
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions

In a large bowl, combine the egg, V8 juice, oats, onion, 1/2 teaspoon oregano, salt and pepper. Crumble beef over mixture and mix well.
Place on a large sheet of waxed paper and shape into an 18-in. x 7-in. rectangle. Sprinkle mozzarella cheese to within 1 in. of edges. Starting at a short side, roll up jelly-roll style. Seal edges. Place seam side down in a greased 8-in. x 4-in. loaf pan.
Bake, uncovered, at 350° for 1 hour. Sprinkle with Parmesan cheese and remaining oregano. Bake 15 minutes longer or until no pink remains and a meat thermometer reads 160°. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 227 calories, 11 g fat (5 g saturated fat), 92 mg cholesterol, 540 mg sodium, 6 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Juicy Italian Meat Loaf in Country Ground Beef , p29