Italian Meat Loaf

(from CollegeCook’s recipe box)

Nutritional Information

CALORIES 263(42% from fat); FAT 12.1g (sat 5.7g,mono 4.7g,poly 0.6g); IRON 3.3mg; CHOLESTEROL 67mg; CALCIUM 175mg; CARBOHYDRATE 11.9g; SODIUM 859mg; PROTEIN 27.8g; FIBER 1.4g

Source: Cooking Light

Prep time: 30 minutes
Cook time: 70 minutes
Serves 6 people

Categories: Dinner, Make-ahead

Ingredients

  • 1 1/2 pounds 92% lean ground beef
  • 1 cup fat-free tomato-basil pasta sauce, divided
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
  • 1/2 cup finely chopped onion
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large egg whites

Directions

  1. Preheat oven to 350°.

  2. Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl.

  3. Shape beef mixture into an 8 × 4-inch loaf on a broiler pan coated with cooking spray.

  4. Brush remaining 1/2 cup pasta sauce over top of meat loaf.

  5. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°.

  6. Let stand 10 minutes. Cut loaf into 12 slices.

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