Prep Time
15 Mins
Bake Time
50 Mins
Stand Time
10 Mins
Makes 12 servings (2 meatloaves)

Serve one meatloaf for supper, and freeze the other for a meal later in the month.



How to Make It

Step 1

Preheat oven to 425°. Line bottom and sides of 2 (8- x 4-inch) loaf pans with aluminum foil, allowing 2 to 3 inches to extend over sides; fold foil down around sides of pan. Lightly grease foil.

Step 2

Gently combine first 7 ingredients in a medium bowl. Shape mixture into 2 loaves. Place meatloaves in prepared pans.

Step 3

Bake at 425° for 50 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 10 minutes. Remove meatloaves from pans, using foil sides as handles. Serve with Chunky Red Sauce.

Step 4

*Ground chuck or lean ground beef may be substituted.

Step 5

Note: If serving 1 meatloaf, let remaining cooked meatloaf stand until completely cool (about 30 minutes). Wrap tightly in plastic wrap and aluminum foil, and place in a large zip-top plastic bag. Store in refrigerator 2 to 3 days or freeze up to 1 month.

Ratings & Reviews

Edmond231's Review

September 11, 2013

mommy2kh's Review

April 22, 2012

vterinn's Review

June 03, 2009
This has become my favorite meatloaf recipe. To spice it up I use hot country sausage instead of regular ground pork and Newman's Own Fire Roasted Tomato & Garlic Pasta Sauce in the Chunky Red Sauce.