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Lasagna Loaf

 Lasagna Loaf
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
4-6 ServingsPrep: 15 min. Bake: 1-1/4 hours

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

2 of 2

Lasagna Loaf (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.