Italian Style Meatloaf II

37 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“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.” - by Lisa

Adjust Servings

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Metric US

Original recipe yields 5 servings

Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
Bake at 375 degrees F (190 degrees C) for 30 to 45 minutes.
While loaf is baking, heat the remaining tomato sauce and sugar in a medium saucepan over medium low heat. Pour over loaf when done.

Nutrition

Amount Per Serving (5 total)

Calories
680 cal
34%

Fat
50.9 g
78%

Carbs
19.7 g
6%

Based on a 2,000 calorie diet

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Reviews (37)

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GMD3

Jun. 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 ..." See moreflavor at all."

CrystalGayle

Apr. 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..." See more 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

Oct. 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 a..." See morend you will have to end up cutting your meatlaof down the center to finish cooking."

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