ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Italian-Style Meatloaf

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 10 mins
Cook time 1 hr, 15 mins
Yield Serves 6

Ingredients

  • 1 pound ground chuck
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup tomato sauce
  • 1/4 cup finely chopped fresh parsley
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 1 cup cooked white rice

Nutrition Information

  • calories 229
  • fat 12 g
  • satfat 5 g
  • protein 17 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 87 mg
  • sodium 665 mg

How to Make It

  1. Preheat oven to 350ºF. Line a baking sheet with heavy-duty aluminum foil.

  2. In a large bowl, combine ground chuck, onion, garlic, tomato sauce, parsley, egg, salt, fennel seeds and rice. Mix with your fingers until well combined (but do not overmix).

  3. Pat mixture into an 8-by-4-inch loaf and place on baking sheet. Bake until an instant-read thermometer inserted into center registers 160ºF and meat is no longer pink, about 1 hour and 15 minutes. Let stand 10 minutes on baking sheet before slicing.