Italian-Style Meat Loaf

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.

Yield: 6 servings (serving size: 2 slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 42%
  • Fat: 12.1g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 27.8g
  • Carbohydrate: 11.9g
  • Fiber: 1.4g
  • Cholesterol: 67mg
  • Iron: 3.3mg
  • Sodium: 859mg
  • Calcium: 175mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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
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