Italian Meatloaf

*This recipe uses seasoning blends found in the eCookbook, Mix it / Store it / Make it  ~ Entrees and Seasonings.  Click here to purchase and make the seasonings for your pantry!   

11 tablespoons Italian Meatloaf Blend (or one single use blend recipe)
1 ½ pounds ground meat (your choice beef, pork, chicken, or combination) 
1/4 cup ketchup  or spaghetti sauce
1 egg
1 cup shredded mozzarella cheese 

1.     Preheat oven to 350 degrees.
2.     In large bowl, combine all ingredients except optional cheese.
3.     Place meat mixture into an ungreased 5x8 loaf pan*.
4.     Bake 40 to 45 minutes until well done.  Drain and slice to serve warm.

In step 3, place only ½ of the meat mixture into the loaf pan.  Top this with the shredded cheese and then put the remaining meat mixture on top of the layer of cheese.  Follow regular baking directions.

In a hurry?  Divide the meatloaf mixture into 6 equal portions and shape into ovals.  Place these on a baking sheet that has been covered with foil.  Bake at 350 for about 30 minutes, until the meatloaves are well done.   

When making meatloaf, fill up the oven!  I hate the idea of paying the utility costs to heat up my oven for a single meatloaf when there is so much extra space that I can utilize.  The beauty of this seasoning blend is that I can make multiple batches of the basic Italian meatloaf recipe and choose to make all meatloaves, all meatballs or a combination of the 2.  (recipe for meatballs here) When I’m finished baking, I can store the extra meatloaves or meatballs in the freezer in large storage bags. 

Meal Trail Ideas:
Shepherd's Pie

Get the Kids Cooking!
Let the kids help make dinner.  They especially enjoy making the smaller versions that bake faster.  Use the option for adding cheese and let them build the layers of the meatloaves together with you!

Let’s Eat!
Copyright© 2012 Around the Table with Tami

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