Since the meatloaf mixture is patted into a thin layer in a shallow baking dish, it bakes in less time than a traditional shaped meatloaf, making it a quick and flavourful weeknight solution.

  • PREP: 0 hr(s). 15 min / Total: 1 hr(s). 0 min
  • PHOTOS: 1 Add your photo
  • Servings: 4 servings, 1 piece (277 g) each

Courtesy of:kraft

What you need

 
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Make It

  • Heat oven to 375°F.

  • Mix stuffing mix with half each of the pasta sauce and oregano. Add meat; mix well. Press onto bottom of 8-inch square baking dish.

  • Combine zucchini, mushrooms and remaining pasta sauce and oregano; spoon over meat. Cover with foil.

  • Bake 35 min.; top with cheese. Bake 10 min. or until meatloaf is done (160°F).

Kraft Kitchen Tips

  • FOOD FACTS

    Adding the pasta sauce to the meat mixture not only adds flavour but it also helps to keep the baked meatloaf moist.

Ratings & Reviews

Ratings

Reviews

this was the most delicious recipe I have ever tried. Everyone in my family loved and requested that I make it more often

03/22/2014

it was amazing. i switched up the veggies to what i had in the house. red pepper, mushroom and spinach.

09/03/2013

It was ok; just average, a bit bland. My dtr did not care for it.

04/14/2013

11/01/2012

great recipe,but i dont like zuccini,so i substituted spinich. very tasty!

02/15/2012

Did not like meatloaf too much stuffing,made it taste pastie.

10/24/2011

Yes, very easy and very moist. But I think I'll switch to a 13x9" pan next time. There was just too much for the 8x8 and it overflowed. Plus it was too hard to brown the meat... that way. So definitely I will change the size of pan next time. And I WILL indeed cook it again. Delicious!

08/14/2011

very easy, very moist... I loved the zucchini in it!

07/23/2010

Made the Layered Italian Meatloaf using 11/2 lbs.lean ground beef making it fairly firm - excellant taste - Served with Garlic mashed potatoes,carrots & asparagus - Made 4 servings

05/16/2008

03/16/2008

11/27/2007

excellent

07/19/2007

Very tasty and easy

03/15/2007

This was sooo good and very easy to make!

03/11/2007

I made this recipe for dinner the other night and my husband loved it. Suggestion, I put hald the meat in a mini layer of the veg and cheese and repeated. Very tasty very fast and a great way to get more veg into the family

10/22/2006

My husband made the Italian Meatloaf. I was a little leary of it(because of the look of it) until I tasted it, I was amazed that he could cook up such a great meal.

10/12/2006

10/06/2006

I like how the zucchini kept things interesting.

09/19/2006

It was easy to make and tasty, but it turned out so mushy that it was more like spaghetti sauce than a meatloaf. Also, the cooking time was way off. It needed at least 20 additional minutes, so it wasn't any faster than a traditional meatloaf. I probablly won't make it again.

09/19/2006

Easy and delicious! Even my kids gobbled it up. I finely chopped the zucchini so my kids didn't even know it was there.

09/19/2006

Loved the taste but found the timing way off. This recipe took a total of 1 hour to cook and then another 10 minutes on top of that to melt the cheese.Strongly suggest that you use a meat thermomter to insure it is properly cooked

09/15/2006

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Servings

Makes 4 servings, 1 piece (277 g) each.

Nutritional Info

Serving Size 1 piece (277 g)

AMOUNT PER SERVING
Calories460
Total Fat 16g
Saturated Fat 7g
Cholesterol 80mg
Sodium 1110mg
Total Carbohydrates 42g
Dietary Fiber 5g
Sugars 13g
Protein 38g
Vitamin A10%
Vitamin C30%
Calcium25%
Iron45%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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