Recipe by tarata
"A wonderfully tasty recipe with an Italian slant. This meatloaf is even better a day or two after it's cooked. Great for sandwiches, too. Serve with mashed potatoes, steamed veggies, and gravy!"
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chopped green bell pepper
1 (14.5 ounce) can
whole peeled tomatoes with juice
1 (8 ounce) can
1 1/2 teaspoons
1 1/2 teaspoons
chopped fresh parsley
1 1/2 pounds
ground beef chuck
Italian seasoned bread crumbs
1 1/2 cups
shredded mozzarella cheese
Was going to make meatloaf tonight, so I decieded to give it a shot. Did not make the sauce, as I was short on time. Used favorite canned sauce. Was worried I wouldn't be able to find Creole seasoning in my Yankee grocery store but low and behold- there it was. This gives it a very interesting flavor. Fun to make, and pretty easy. My husband and I both liked it. TIP- be sure to mix dry ingredients before you try to mix them into the meat.
The only reason I am not giving this a 5 star rating is because of the time/effort to put the meal together. It tasted great, but it was just way to time consuming for me. I might try it again, but next time I will omit the homemade sauce and use a basil marinara from a jar instead ;-)
Tastes great and a very firm loaf so its filling but the amount of work involved was time consuming. This also meant for a lot more dishes to wash :( Hubby really liked it for sandwiches though since it holds its shape better than most meatloaves. I couldn't find creole seasoning in the grocery store so I used the adobe seasoning I made up, also found on this site. Don't be put off with the amount of sauce it makes because once in the oven it will thicken.
Good flavor, but a bit sloppy in presentation.
this was a little time consuming but so worth it! I used fire roasted tomatoes and it was fabulous!
This is good. I made the home made sauce which is an extra step but does have loads of flavor and makes the meatloaf tender. I did not add cheese because I did not have any and this was still really good. This is a time consuming meatloaf but can be broken into stages to make it easier. Next time I make it, I will make the sauce a day or two before and store in the fridge until I am ready to make the loaf. Thanks for the recipe!
Did take a long time but to me it was so worth it! Cant wait for lunch left overs tomorrow!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 152
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