Thursday, October 4, 2007

Meatloaf Parmesan

I've been making my meatloaf with this recipe for the past few years, and it was one of Joe's favorite meals. The meatloaf is moist and tastes like a giant meatball. I typically serve this with a side of pasta, but last night I did roasted red potatoes with Italian seasoning. I definitely recommend this! The original recipe is from

Meatloaf Parmesan

1 pound lean ground beef
1/2 cup prepared spaghetti sauce, divided
1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese, divided
1/4 cup onion, finely chopped
1 egg, beaten
1/2 teaspoon Italian seasoning (I use a few good shakes of garlic powder, basil and oregano)

Heat oven to 375°F. Using your hands, mix together beef, half the spaghetti sauce, bread crumbs, half the Parmesan cheese, onion, egg and Italian seasoning in a medium mixing bowl. Shape into loaf and place in an 12x8x2-inch baking dish. Top with remaining spaghetti sauce and cheese. Bake 40 to 45 minutes or to desired doneness. During baking time, if desired, use a baster to remove excess grease from pan.
Serving Size: 4

1 comment:

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