Italian Meatloaf

Italian Meatloaf

4
KWHALEN 0

"This is the best meatloaf ever!"

Ingredients 1 h 45 m {{adjustedServings}} servings 294 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Put tomatoes in a bowl. Pour hot water over tomatoes and soak until softened, about 30 minutes; drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Prepare a loaf pan with cooking spray.
  3. Mix drained tomatoes, ground beef, bread crumbs, onion, basil, ketchup, provolone cheese, egg whites, and garlic together in a bowl; pack into prepared loaf pan.
  4. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Tips & Tricks
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Reviews 4

  1. 5 Ratings

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Kiralaxton
1/8/2014

Absolutely fabulous. No sundried tomatoes? Use Rotel, just be sure to thoroughly drain the can using the can lid to squeeze any excess liquid within the tomatoes. I love this recipe and so did my husband. We actually don't use ground beef here, but we used 93% 7% ground turkey and it was phenomenal. We also didn't have the provolone cheese, which was okay, because it was splendid. A must try recipe!!!!!

Intrepid
12/15/2013

Delicious.

SunnyDaysNora
9/27/2013

As written this is a decent recipe, but with a few simple changes it's great! I added 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp rosemary, 1 tsp oregano, and 1/2 tsp red pepper flakes. I like my meatloaf with a bit of a glaze on top, so I brushed with ketchup mixed with Italian seasoning. Next time I will omit ketchup from meat mixture entirely and only use it in the topping. My only real complaint is with the texture- very crumbly. Next time, I will omit the bread crumbs and replace with bread and milk. Sounds like a lot of changes, but really the original recipe is pretty much intact. The provolone, fresh basil, and sun-dried tomatoes are right on the mark and I'll definitely be repeating this one!