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Italian Meatloaf

 Italian Meatloaf
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.
10 ServingsPrep: 15 min. Bake: 1 hour


  • 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
    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


  • 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.
  • 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.
  • Bake at 375° for 30 minutes. Drain; bake 30 minutes longer.

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Italian Meatloaf (continued)

Directions (continued)

  • Yield: 10 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.