Italian Meatloaf Recipe
Italian Meatloaf Recipe photo by Taste of Home

Italian Meatloaf Recipe

Publisher Photo
My husband doesn't even like meat loaf, but he'll always eat this one! He likes this dish because it offers a wide variety of flavors.
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 10 servings

Ingredients

  • 1/2 cup dry bread crumbs
  • 1 egg, beaten
  • 1 teaspoon dried minced onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1 can (8 ounces) tomato sauce, divided
  • 1-1/2 cups shredded mozzarella cheese
  • 1 jar (6 ounces) sliced mushrooms, drained

Nutritional Facts

1 serving (1 slice) equals 190 calories, 10 g fat (5 g saturated fat), 76 mg cholesterol, 498 mg sodium, 6 g carbohydrate, 1 g fiber, 18 g protein.

Directions

  1. In large bowl, combine the crumbs, egg, onion, salt and oregano; crumble the meat over the top. Mix gently. Stir in 3/4 cup tomato sauce; set aside. Cut two pieces of waxed paper 15-in. long. Place meat mixture in center of one rectangle; cover with second rectangle.
  2. With a rolling pin, press meat into a 13-in. x 9-in. rectangle. Remove top sheet of waxed paper. Sprinkle meat with cheese and mushrooms; top with remaining tomato sauce. Roll up meat, jelly-roll style, starting at narrow end; use waxed paper to help. Place meat seam side down; seal ends securely. Place in a greased 9-in. x 5-in. loaf pan.
  3. Bake at 375° for 30 minutes. Drain; bake 30 minutes longer. Yield: 10 servings.
Originally published as Mozzarella Meat Loaf in Country Extra May 1990, p47

Nutritional Facts

1 serving (1 slice) equals 190 calories, 10 g fat (5 g saturated fat), 76 mg cholesterol, 498 mg sodium, 6 g carbohydrate, 1 g fiber, 18 g protein.

Light-Bodied Red Wine

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

Reviews for Italian Meatloaf

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 4, 2011

It turned out really well, but I might add some more ground beef and maybe some more tomato sauce.

MY REVIEW
Reviewed Jan. 24, 2011

This meat Loaf had good flavor but was to mushy for our family.

MY REVIEW
Reviewed Jan. 13, 2011

Lots of flavor but stayed a bit runny even with the draining which made it hard to get out. Add extra meat and it works better. Over all this is the best reciept for my family and meatloaf.

MY REVIEW
Reviewed Oct. 19, 2010

Try making with one pound ground beef and one-half pound ground veal. Very good.

MY REVIEW
Reviewed Sep. 11, 2010

This is a great recipe. We make this often and kids love it. To make this even easier use a jar of spaghetti sauce. We also use extra cheese.

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