Easy Post! Jessica has requested my meatloaf recipe, which she has yet to try, but which Jim quite likes. Since I had to do all this typing, I thought I’d share it with all of you. I probably should give credit where it’s due: Kraft Food and Family quarterly food magazine. I’ve gotten some good recipes out of those things.
Easy Italian Meatloaf
2 lb lean ground beef (or elk, deer, etc.)
1 pkg (6 oz) stuffing mix for chicken: I usually use cornbread, but I’m sure any kind would work
1 can (14 ½ oz) Italian style diced tomatoes, undrained
4 cloves garlic, minced
2 eggs, lightly beaten
1 cup spaghetti sauce, divided
1 ½ cups shredded mozzarella cheese, divided (can also use cheddar if desired)
Preheat oven to 375 degrees. Mix all ingredients except ¼ cup each spaghetti sauce and cheese.
Shape into loaf in 13×9 inch pan sprayed with cooking spray.
Bake 50 minutes. Top with remaining ¼ cup spaghetti sauce and remaining ¼ cup cheese. Bake an additional 10 min or until loaf is cooked through
Makes 8 servings.
Can make mini-meatloaves instead (I have done it this way the three times I’ve made this)
Shape meat mixture into 4 loaves. Bake at 375 for 40 min, etc. Can freeze for up to 3 months, but it hasn’t lasted that long around here.
Leftover meatloaf makes excellent sandwiches!
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Thanks for the recipe!! I’m sure that Jim is looking forward to when I make it.