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Italian Style Meatloaf II

Italian Style Meatloaf II

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Lisa

Lisa

Great for any occasion, and absolutely delicious. Excellent served with noodles (or mashed potatoes) and corn. Substitute white bread for wheat bread if you're looking for a healthier meal. For the fresh bread crumbs, use 6 to 8 slices bread crumbled into tiny pieces.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 680 kcal
  • 34%
  • Fat:
  • 50.9 g
  • 78%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium saucepan over medium high heat, saute the carrot and onion for 2 minutes, or until onion is transparent. Add garlic and saute for 2 more minutes. Remove from heat and let cool.
  3. In a large bowl, combine the parsley, beef, ketchup, 1/2 cup tomato sauce, bread and eggs, mixing well. Add the carrot/onion mixture and continue mixing, but do not over mix, as this will make the meatloaf dry. Transfer mixture to a 9x13 baking dish and form into a loaf.
  4. Bake at 375 degrees F (190 degrees C) for 30 to 45 minutes.
  5. While loaf is baking, heat the remaining tomato sauce and sugar in a medium saucepan over medium low heat. Pour over loaf when done.
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Reviews

GMD3
30

GMD3

6/14/2004

Nice and moist, but . . . there's no salt or pepper in the recipe. I divided the recipe and put salt and pepper in one half and none in the other. The unsalted loaf was insipid at best - little to no flavor at all.

CrystalGayle
24

CrystalGayle

4/27/2004

Thanks for the recipe! I was on a mission to find a meatloaf recipe with almost exactly these ingredients - so happy the search is over and I have this one forever in my collection. I change carrots for diced green pepper and leave out the parsley, final dish cooked absolutely perfect all the way through, flavor was enhanced by tomato garlic gravy - yum yum! This was my 1st of what will be many Italian meatloaves! Thanks again!

MASMOM1107
20

MASMOM1107

10/17/2002

I always thought meatloaf had to be the shape and weight of a brick. This recipe is very moist and flavorful and easy to prepare. Please do not try to use a regular meatloaf pan, it's much too small and you will have to end up cutting your meatlaof down the center to finish cooking.

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