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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
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    6-8 servings

Ingredients

  • 1 large 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 lean ground beef
  • 1-1/2 cups 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 18x7-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 8x4-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 thermometer reads 160°.
Nutrition Facts
1 each: 227 calories, 11g fat (5g saturated fat), 92mg cholesterol, 540mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 24g protein.

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