Lasagna Loaf Recipe
Lasagna Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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 9x5-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 and a thermometer reads 160°. Yield: 4-6 servings.
Originally published as Lasagna Loaf in Taste of Home Ground Beef Cookbook 1999, p45

Nutritional Facts

1 each: 393 calories, 21g fat (10g saturated fat), 166mg cholesterol, 801mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 33g protein.

  • 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
  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 9x5-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 and a thermometer reads 160°. Yield: 4-6 servings.
Originally published as Lasagna Loaf in Taste of Home Ground Beef Cookbook 1999, p45

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MY REVIEW
Jo-nana User ID: 6442440 106622
Reviewed Feb. 16, 2014

"I split the meat mixture, put half the topping on first layer and finished off with the balance of meat mixture and topping as outlined . Worked well"

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