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Juicy Italian Meat Loaf

 Juicy Italian Meat Loaf
When It's barbecue season, I make this meat loaf right on the grill! Just cook it covered, for the amount of time indicated. It's mmm-good!—Aleta Balmes, Waukegan, Illinois
6-8 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 1 egg, beaten
  • 1 cup V8 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 ground beef
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    With Johnsonville Italian Sausage.

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  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

  • In a large bowl, combine the egg, V8 juice, oats, onion, 1/2 teaspoon
  • oregano, salt and pepper. Crumble beef over mixture and mix 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.

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Juicy Italian Meat Loaf (continued)

Nutritional Facts: 1 serving (1 each) equals 227 calories, 11 g fat (5 g saturated fat), 92 mg cholesterol, 540 mg sodium, 6 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.