Italian Meat Loaf

Italian Meat Loaf


  • 1 can (8 ounces) tomato sauce, divided
  • 1/2 cup dry bread crumbs
  • 1 large egg, beaten
  • 1 teaspoon dried minced onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1-1/2 cups shredded mozzarella cheese
  • 1 jar (6 ounces) sliced mushrooms, drained
  • Optional: Marinara sauce and minced fresh oregano
Preparation time:

1 hour.

Portions: 8
Difficulty: Baja


Italian Meat Loaf


    1. Preheat oven to 375°. In large bowl, combine 3/4 cup tomato sauce, crumbs, egg, onion, salt and oregano; add beef. Mix lightly but thoroughly. Cut 2 pieces of waxed paper 15 in. long. Place meat mixture in center of 1 rectangle; cover with the other.2.
    2. With a rolling pin, press meat into a 13x9-in. rectangle. Remove top sheet of waxed paper. Top with cheese, mushrooms and remaining tomato sauce. Roll up meat, jelly-roll style, starting at a narrow end; use waxed paper to help. Place meat seam side down; seal ends securely. Place in a greased 9x5-in. loaf pan.3.
    3. Bake for 30 minutes. Drain; bake until a thermometer reads 160°, 25-30 minutes longer. If desired, serve the meat loaf with marinara and oregano.

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