Rating: 4.5 stars
61 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 15
  • 5 star values: 43

Add Italian flavor to a homestyle meat loaf recipe with tomato-basil pasta sauce, Italian breadcrumbs, Parmesan cheese and oregano.  Line the bottom part of the broiler pan with aluminum foil for easy cleanup.

David Bonom
Recipe by Cooking Light March 2006

Gallery

Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

  • Wine Note: Anything Italian-style seems like a candidate for Chianti, but with a humble meat loaf like this, I like something more full-bodied. A California syrah has enough concentration to mirror the density of the ground beef, and it makes the meat loaf seem just a bit grander. Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil

Nutrition Facts

263 calories; calories from fat 42%; fat 12.1g; saturated fat 5.7g; mono fat 4.7g; poly fat 0.6g; protein 27.8g; carbohydrates 11.9g; fiber 1.4g; cholesterol 67mg; iron 3.3mg; sodium 859mg; calcium 175mg.
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