Italian Style Meat Loaf

 I just found this meatloaf recipe that I had never made! I've been sort of craving Italian type foods this time around, so this sounded especially good! It basically tastes like a good meatball. I even stuffed some mozzarella in the middle of it, but apparently need to used more next time. I can't find much of it in the middle. I must say Sean took one bite and said..."This is really good". Thanks, honey! Enjoy!

Side note: For those of you would like to crock pot, you can make meatloaf in the crock pot as well. I would just google cooking time for meatloaf in the crock pot if you want to make it that way. Also...it says to make it on a broiler pan. I made it in a regular loaf pan with the same cooking time. It was a little watery/greasy, so it might it better if made on the broiler pan. However, it was really moist and tender meatloaf! Yummy!


Italian-Style Meat Loaf

1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/2 cup finely chopped onion
1/3 cup chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray


Preheat oven to 350°.

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Yield: 6 servings (serving size: 2 slices)

CALORIES 263 FAT 12.1g FIBER 1.4g

Cooking Light, MARCH 2006