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Easy Italian Meatloaf

average rating

rate/review

prep time

10 min

total time

1 hr 10 min

makes

photo by:

kraft

recipe by: kraft

what you need

2 lb. (900 g) extra lean ground beef

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

1 can (19 fl oz./540 mL) Italian-style stewed tomatoes, undrained

4 cloves garlic, minced

2 eggs, lightly beaten

2 cups pasta sauce, divided

1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided

make it

PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup each of the pasta sauce and cheese.

SHAPE into loaf in 13x9-inch baking dish sprayed with cooking spray.

BAKE 50 min. Top with remaining 1/4 cup pasta sauce and remaining 1/4 cup cheese. Bake an additional 10 min. or until loaf is cooked through (160ºF).

kraft kitchens tips

Leftover Meatloaf Safety

Follow these safety tips when serving leftover meatloaf. If you opt for cold sandwiches, remove the meatloaf from the refrigerator just before you prepare the sandwiches, then serve them immediately. If you reheat the meatloaf, make sure that it is heated through, with an internal temperature of at least 160°F when tested in center with an instant-read thermometer.

How to Make Four Meatloaves

Shape meat mixture into four 5x3-1/2-inch loaves. Bake at 375ºF for 40 min. Top with remaining sauce and cheese as directed. Bake an additional 5 min. or until loaves are cooked through (160ºF). Eat one and freeze the others for up to 3 months.