READY IN 1¼ hrs

Italian Style Meatloaf I

Read Reviews (464)

"Made with mozzarella cheese and Italian seasoning, this is a different twist on everyday meatloaf! Enjoy!" — Stefanie Sierk

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 16, 2005

This is a phenomenal recipe--one of my favorites so far from this site. I did tweak it just a little. I used a little over 2 lbs of lean ground beef cause that's what I had. I used 1 cup of italian seasoned bread crumbs and 1/2 cup of sphagetti sauce instead of the ketchup. I also used the diced tomatoes with garlic and onion. This made 2 meat loaves for me. The texture was perfect; moist but held together well and the flavor was amazing. I served it with bowtie pasta tossed with parmesan and the rest of the jar of spaghetti sauce, garlic bread and steamed veggies. This was an easy and delicious meal that my family loved! Thanks for the great recipe.

—DTSCEP

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Most Helpful Critical Review

Apr 08, 2004

I use the Brown Sugar Meatloaf recipe from this site as my "regular" meatloaf, but thought that I would try this one out. I was a bit disappointed with it. I do agree with another reviewer to cut down on some of the spices...it overpowered it a bit. I wish I knew why this wasn't as good as I had hoped. Thanks for the post anyway.

—Momof2

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623 Ratings

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Jan 11, 2006

HOLY COW! This is a fantastic meatloaf recipe. Do yourself a favor though. Use a non-stick meatloaf pan with a drainage insert so as to allow the grease from the hamburger and water from the toms to escape. Otherwise, it'll end up too moist to the point of falling apart. I baked mine for about 1:20, removing the foil and frosting the top with ketchup the last ten minutes. Served with egg noodles, buttered with parsley and Parmesan cheese, outstanding!

—Pet Terrier

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May 12, 2008

This meatloaf was delicious- the best I've ever had! Along with others who left comments, I made some adjustments. I used italian-style bread crumbs, canned tomatoes with garlic & onion, chunky pasta sauce instead of ketchup and added 1tsp dried parsley and a pinch of crushed black pepper. In addition, for the last 10 minutes of bake time I spread some pasta sauce atop the meatloaf and sprinkled it with grated parmesean. Served with garlic-parmesean mashed redskins and green beans. Buon appetito!

—MYZ313

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Feb 27, 2007

Omgosh this is delicious. I used whole peeled tomatoes instead of diced because that's what I had on hand. I used 93 % ground beef and it was still so moist. I also added a bit of parmesan cheese. I had to cook it a bit longer too. It was the best meatloaf I've had in a while. My extremely picky daughter even ate it all up. Thanks so much for the great recipe.

—MILKLISSA79

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Jun 15, 2003

I will replace my old meatloaf recipe w/ this one. I too used Italian bread crumbs, cooked it for 1 1/2 hr w/ the last 20 minutes uncovered, & sprinkled Mozzarella on top for the last 5 minutes of baking. My husband said it made the best meatloaf sandwich he's ever eaten.

—GAYLABC

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Jan 24, 2003

We love this recipe!! I use only half of the diced tomatoes, it seemed a little soupy. I also have a hard time getting it all to fit in one pan, I usually split it and make two smaller loaves.

—AMZGGRCE

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Jan 04, 2009

This meatloaf recipe is great! The Italian style versus the American Meatloaf! I do tweak it one tiny bit. Instead of the diced tomato in the meatloaf, I use a can of tomato soup with about 1/2 cup of water and spoon over the meatloaf when it's about 3/4 done. It makes the most delicous gravy! When doing this, you need to form the loaf and cook it in a casserole dish that can accomodate the gravy around the loaf.

—Linda

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Nutrition

Calories
538 kcal
27%

Carbohydrates
15.6 g
5%

Cholesterol
189 mg
63%

Fat
38.9 g
60%

Fiber
1.4 g
6%

Protein
29.8 g
60%

Sodium
941 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Style Meatloaf I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 538
Calories from Fat: 350

% Daily Value *
Total Fat 38.9g 60 %
Saturated Fat 16.6g 83 %
Cholesterol 189mg 63 %
Sodium 941mg 38 %
** Potassium 385mg 11 %
Total Carbohydrates 15.6g 5 %
Dietary Fiber 1.4g 6 %
Protein 29.8g 60 %
** Sugars 5.2g
Vitamin A 14 %
Vitamin C 16 %
Calcium 25 %
Iron 38 %
** Thiamin 17 %
** Niacin 103 %
** Vitamin B6 24 %
** Magnesium 13 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.