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Juicy Italian Meat Loaf

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

In a large bowl, combine the egg, vegetable juice, oats, onion, 1/2
teaspoon oregano, salt and pepper. Crumble beef over mixture and mix

Printed from tasteofhome.com Nov 19, 2008

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Juicy Italian Meat Loaf cont.

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.