Double-Cheese Meat Loaf

5 Reviews
ADD YOUR REVIEW
Yield
6 servings (serving size: 2 slices)
September 1998
RECIPE BY Cooking Light

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 6 tablespoons ketchup, divided
  • 2 tablespoons Dijon mustard, divided
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 pound lean ground beef
  • 1/2 pound lean ground pork
  • 1/2 pound lean ground veal

Nutritional Information

  • Calories 329
  • Caloriesfromfat 38%
  • Fat 13.9g
  • Satfat 5.6g
  • Monofat 5.3g
  • Polyfat 1.2g
  • Protein 33.8g
  • Carbohydrate 15.1g
  • Fiber 1g
  • Cholesterol 133mg
  • Iron 2.4mg
  • Sodium 801mg
  • Calcium 196mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.

Step 3

Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.

Step 4

Remove meat loaf from pan, and cut into 12 slices.

Step 5

Note: Substitute lean ground beef for the ground veal and pork, if desired.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Best Meatloaf Ever

kmadge12
March 25, 2016
This meatloaf is delicious and I've been making it for years. However, 329 cals per 1/12 of this loaf is a very stingy serving. I cut it into eight servings: 493 calories per slice. And it's still stingy!

smellgar's Review

smellgar
November 05, 2009
YUM! This recipe will enter my regular rotation. I used 1/2 pork and 1/2 beef and it turned out very well. Next time I will get leaner ground beef, however as it was a bit greasy. I would also make this in smaller tins as others have suggested to allow for a faster cooking time - prep is easy, but cooking is a bit long for a weeknight.

eandkb's Review

glammie
November 02, 2009
I've been looking for a good meatloaf recipe and this was good, not great. My husband did not go back for seconds, which in our house means, keep trying! I found this very moist, but lacking in flavor. The meat was overpowered by the cheese. If I make it again, I would definitely add less cheese. To be fair, I did not have the dijon mustard, so used 1/2 as much spicy brown, but the meat still tasted more like cheese than anything else. I also made in the muffin tins as suggested and while serving was easier, clean-up was more involved! If your family likes cheesey, this is the one for you. I however, will keep looking.

kmadge12's Review

carolfitz
February 02, 2009
My 4 year old actually thanked me for fixing dinner when I made this. I made muffins instead of one loaf. My husband and 8 year old also loved it as well and both said 5 stars!

carolfitz's Review

eandkb
November 15, 2008
Great flavors, very moist & tender but difficult to get a slice to a plate without breaking. Served with steamed brussels sprouts and CL's caramelized onion & horseradish potatoes. Hearty for a cold & rainy day.