September 1, 2014

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Italian Meatloaf Print E-mail


• 2lb. lean ground beef

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

• 4 cloves garlic, minced

• 2 eggs, beaten

• 1 cup spaghetti sauce, divided

• 1-1/2cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided


HEAT oven to 375°F.

MIX all ingredients except 1/4 cup each spaghetti sauce and cheese.

SHAPE into loaf in 13x9-inch baking dish sprayed with cooking spray.

BAKE 1 hour or until done (160ºF), topping with remaining sauce and cheese after 50 min.

SERVING SUGGESTION: Serve with hot mashed potatoes and your favorite steamed green vegetable to round out the meal.

HOW TO MAKE FOUR MEATLOAVES: Shape meat mixture into 4 (5x3-1/2-inch) loaves. Bake at 375ºF for 40 min. or until done (160ºF), topping with remaining sauce and cheese after 40 min. Cool any leftovers, then wrap tightly and freeze up to 3 months. Thaw in refrigerator, then reheat before serving.

KEEPING IT SAFE: Follow these safety tips when serving leftover meat loaf. If you opt for cold sandwiches, remove the meat loaf from the refrigerator just before you prepare the sandwiches, then serve them immediately. If you reheat the meat loaf, make sure that it is heated through, with an internal temperature of at least 165°F when tested in center with an instant-read thermometer.