Juicy Italian Meat Loaf
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
SERVINGS
|
6-8
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
35 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 1 egg, beaten
- 1 cup vegetable 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 mozzarella cheese
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
In a large bowl, combine the egg, vegetable 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.