Italian-Style Meat Loaf

Italian-Style Meat Loaf Recipe
Photo: Jan Smith
Add Italian flavor to a homestyle meat loaf recipe with tomato-basil pasta sauce, Italian breadcrumbs, Parmesan cheese and oregano.  Line the bottom part of the broiler pan with aluminum foil for easy cleanup.


6 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 42 %
Fat 12.1 g
Satfat 5.7 g
Monofat 4.7 g
Polyfat 0.6 g
Protein 27.8 g
Carbohydrate 11.9 g
Fiber 1.4 g
Cholesterol 67 mg
Iron 3.3 mg
Sodium 859 mg
Calcium 175 mg


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.

Wine Note: Anything Italian-style seems like a candidate for Chianti, but with a humble meat loaf like this, I like something more full-bodied. A California syrah has enough concentration to mirror the density of the ground beef, and it makes the meat loaf seem just a bit grander. Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil

David Bonom,

Cooking Light

March 2006
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