It’s getting cold out there folks. Fall is really here and that means the advent of comfort food! I love a good mac and cheese or a warm bowl of soup, but some days meatloaf is the only thing that’s going to cure the comfort food hunger.
This is the most delicious meatloaf and a go -o for our family. It’s great with mashed potatoes and green beans and makes even BETTER leftovers the next day in a sandwich. The Peanut pretty much devours it (because even at 10 months she is a scary scary carnivore) and the Big Kid absolutely LOVES it. The Italian seasonings and pasta sauce make it a different and delicious meal to go into your weekly meal repertoire!
Italian Meatloaf
Print recipe
Ingredients
- 1.5lb 92% lean ground beef
- 1 cup Tomato Basil Pasta Sauce (You can use any variation of sauce you like... sometimes I do roasted garlic or mushroom to really mix it up. I'm crazy like that.)
- 1/2 cup Breadcrumbs (I use Panko because I have it on hand and I like the lightness. You can use regular if you like...)
- 1 heaped tablespoon Italian Seasoning (This "seasons" your breadcrumbs)
- 1/2 cup Parmesan Cheese (I freshly grate mine, but you can always buy it grated at the store. DO NOT USE that nasty sawdust stuff in a green can.)
- 1/2 cup Onion (Finely chopped)
- 1/3 cup Fresh Parsley (Finely chopped)
- 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
Note
I like to eyeball a lot of these ingredients... a handful of this, a heaping teaspoon of that. You really can't go wrong!
Directions
| Preheat oven to 350 degrees and cover a cookie sheet with foil. | |
| Combine beef, half the pasta sauce and remaining ingredients in a large bowl. Shape the beef mixture into a loaf on the cookie sheet. Cover meatloaf with the remaining sauce. | |
| Bake for 70 minutes or until thermometer registers 160 degrees. |
