Lasagna Loaf Recipe

Lasagna Loaf Recipe photo by Taste of Home

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This recipe is a product of three different recipes and a little imagination. Even the picky eaters in my family enjoy slices of this meat loaf. It tastes like lasagna without the noodles. - Bobbie Croker, Omaha, Nebraska

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Lasagna Loaf Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 4-6 Servings

15 75 90

Ingredients

1/2 cup tomato juice
2 eggs
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup cubed part-skim mozzarella cheese
1/2 cup diced fully cooked ham
1 teaspoon dried parsley flakes
TOPPING:
2 medium tomatoes, seeded and diced
4 green onions, chopped
1/4 cup sliced ripe olives, drained

Directions

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 9-in. x 5-in. loaf pan. In a bowl, combine the filling ingredients. Spread over loaf. Bake, uncovered, at 350° for 1 hour. Sprinkle with topping ingredients. Bake 15 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 393 calories, 21 g fat (10 g saturated fat), 166 mg cholesterol, 801 mg sodium, 19 g carbohydrate, 2 g fiber, 33 g protein.

Originally published as Lasagna Loaf in Taste of Home Ground Beef Cookbook , p45