Italian Meat Loaf Recipe

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Italian Meat Loaf Recipe
Italian Meat Loaf Recipe photo by Taste of Home
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Italian Meat Loaf Recipe

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5 2 2
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 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 mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

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. 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 9-in. x 5-in. loaf pan. Microwave, uncovered, at 50% power for 12 minutes, rotating a half turn once; drain. Continue cooking on 50% power for 20 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 2 minutes. Cover loosely with foil; let stand 5 minutes before serving. Yield: 6 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Italian Meat Loaf in Quick Cooking March/April 2000, p35

Nutritional Facts

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

  • 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 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. 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 9-in. x 5-in. loaf pan. Microwave, uncovered, at 50% power for 12 minutes, rotating a half turn once; drain. Continue cooking on 50% power for 20 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 2 minutes. Cover loosely with foil; let stand 5 minutes before serving. Yield: 6 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
This recipe was tested in a 1,100-watt microwave.
Originally published as Italian Meat Loaf in Quick Cooking March/April 2000, p35

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Reviews forItalian Meat Loaf

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MY REVIEW
caitlin4978 User ID: 1409400 38420
Reviewed Jul. 28, 2012

"This was such a great change from traditional meatloaf! I was initially skeptical about using the microwave but the meatloaf came together great. The melted cheese in the middle of each slice was definitely the best part."

MY REVIEW
Di Cook User ID: 5464007 76989
Reviewed Dec. 16, 2011

"I made this omitting the green pepper and adding some finely chopped garlic. What a wonderful meat loaf! Yummy!! Thanks so much for the recipe!"

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