Entrée

Easy Italian Meatloaf

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prep time

10 min

total time

1 hr 10 min

makes

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photo by:

kraft

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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.

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rating

This recipe is awsome, easy and delicious. A definite favorite in my family.
posted by Dyane07 | on 5/3/2013

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Next time I would leave out the water, it wasn't necessary - just made it sloppy. The taste was wonderful.
posted by atrichey | on 2/18/2010

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Very tasty but way too watery for me. "Loaf" didn't hold its rounded shape when cooked, therefore, wouldn't slice. Next time I will drain the tomatoes. I added the whole 1 cup of shredded moz. cheese to the meat mixture and used an extra 1/2 cup for the topping with the 1/4 cup of pasta sauce. But I did get rave reviews from my granddaughter!!!!
posted by patgarth | on 9/3/2009

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Family absolutly enjoyed it!!
posted by a cook | on 8/11/2009

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We have made this recipe a couple of times and have found it to be the perfect meatloaf recipe, moist and tasty and great as leftovers. We are making it again, but this time as our Sunday dinner. I will be added to our family favorites list.
posted by lmyette | on 4/12/2008

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Tasty but very moist. Drained pan more than once through cooking. Made more than expected which was good with lots of leftovers to freeze. Would make it again but will try and "tweak" it a bit.
posted by a cook | on 4/3/2008

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nice flavor and very easy to make!
posted by windysales | on 3/26/2008

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This recipe was excellent, but didn't turn out like the picture--in other words, there was too much liquid in the recipe. Maybe the tomatoes should be drained?? I'll make it again and decide just how much of the liquid from the tin tomatoes I will add. Any suggestions? Thanks, Carole
posted by dcjohnson17 | on 3/22/2008

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this recipe was soooo easy. I was a little aprehensive about the Stove Top stuffing but it turned out REALLY well! It was very easy to make and there was very little clean-up. I will definitely be making this again. VERY TASTY!!!
posted by Mele4523 | on 2/7/2008

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This version definately tastes better then the "old fashion" way of making meatloaf!
posted by summersolstice | on 2/3/2008