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Italian Meat Loaf Recipe

Italian Meat Loaf Recipe

"I received the recipe for this moist meat loaf in my high school economics class," recalls Lisa Malone of Cordell, Oklahoma. "At the time, I made it for my mom and dad. Now I fix it for my husband and daughter. We all love it."
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:6 servings


  • 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


  • 1. In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper if desired, 1/2 teaspoon of oregano, salt and pepper. Add beef; mix well.
  • 2. 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.
  • 3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 serving (1 slice) equals 315 calories, 18 g fat (7 g saturated fat), 119 mg cholesterol, 788 mg sodium, 9 g carbohydrate, 1 g fiber, 28 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.