Recipe By Anonymous
Rating
Published Sep 22nd
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 6 servings Calories 538.5

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

Recipe Ingredients

  • 1 ½ pounds ground beef
  • 2 eggs, beaten
  • ¾ cup dry bread crumbs
  • ¼ cup ketchup
  • 1 teaspoon Italian-style seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 ½ cups shredded mozzarella cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Nutrition Facts

  • Calories 538.5
  • Carbohydrate 15.6 g
  • Cholesterol 180.6 mg
  • Fat 38.9 g
  • Fiber 1.4 g
  • Protein 29.8 g
  • Saturated Fat 16.6 g
  • Sodium 941.3 mg
  • Sugar 5.2 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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. - Read more ...
  6. 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 - Read more ...
  7. 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.
  8. 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.
RedCipes