1 (14.5-oz.) can diced tomatoes with basil, oregano, and garlic, drained
1/3 cup marinara sauce
1/3 cup Italian-seasoned breadcrumbs
1 large egg, lightly beaten
1 teaspoon salt
1 teaspoon pepper
1/2 cup (2 oz.) shredded mozzarella cheese
How to Make It
Preheat oven to 375°. Stir together ground chuck and pork in a large bowl.
Process diced tomatoes in a blender or food processor 5 seconds or until slightly chunky, stopping to scrape down sides as needed. Stir tomatoes, marinara sauce, and next 4 ingredients into ground beef mixture just until combined.
Shape into a 9- x 5-inch loaf; place meatloaf on a wire rack in an aluminum foil-lined jelly-roll pan.
Bake at 375° for 1 hour. Top with mozzarella cheese, and bake 15 more minutes or until center is no longer pink. Let stand 5 minutes before serving.
Note: To make ahead, prepare recipe as directed through Step Shape into a 9- x 5-inch loaf, and cover with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Uncover and proceed with recipe as directed.
This is one of the best meatloaf recipes ever! It's full of flavor and the meat is very juicy. I used more cheese than the recipe called for, but other than that I followed the recipe and it came out perfect! I served this with macaroni and cheese and green beans. I plan to make this again very soon. It also made great leftovers.
This meatloaf is really yummy! I've made it twice. Once with ground beef and the other time I substituted ground turkey. I think I like the turkey better. The meatloaf is very moist and has excellent flavor. I also put 1/2 in the freezer since I was only cooking for two and prepared it later on. Just as good as the first one. I also served with marinara sauce on top.
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