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.
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
How to Make It
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
This recipe is amazing! The meatloaf is a perfect texture (moist, not crumbly) and extremely tasty. We both went back for seconds! I was expecting the meatloaf to taste like a giant meatball, but it was a little more substantial than that. I would definitely make this for company (although I would make 2 loaves, my loaf was a little small).
This is a great recipe, and we switch between this and the Asian Meatloaves in our rotation. I used to make these in a muffin tin when my son was younger to make them more appealing, but this time decided to try as mini-loaves like the Asian recipe (5x2-1/2). I used 1 pound ground sirloin, a single mild Italian turkey sausage (less than 1/4 pound), dried minced onion and dried parsley but otherwise followed the recipe as is and got 5 loaves. I baked these at 350 for 40 minutes, and they were almost dry, so next time I'd check the temp at 35 minutes. I served with roasted red potatoes (tossed with parmigiana, rosemary, thyme, cracked pepper and kosher salt) and a green salad.