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Tomato-Basil Meatloaf

Tomato-Basil Meatloaf

Southern Living MAY 2008

  • Yield: Makes 6 to 8 servings
  • Prep time:10 Minutes
  • Bake:1 Hour, 15 Minutes
  • Stand:5 Minutes


  • 1 pound ground chuck
  • 1 pound lean ground pork
  • 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


1. Preheat oven to 375°. Stir together ground chuck and pork in a large bowl.

2. 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.

3. Shape into a 9- x 5-inch loaf; place meatloaf on a wire rack in an aluminum foil-lined jelly-roll pan.

4. 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 2. 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.


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Tomato-Basil Meatloaf recipe