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Easy Italian Meatloaf

recipe at a glance
Rating: 4/5 4 stars
3 reviews

ready in: 1-2 hrs
serves/makes:   4
  

recipe id: 79495

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ingredients

1 pound ground beef
1 tablespoon ketchup
3 cloves garlic (finely chopped)
1 teaspoon olive oil
1 egg
2 cups italian style bread crumbs
1/2 cup Parmesan cheese
salt and pepper, to taste

directions

Pre-heat oven to 350F. Place all ingredients in a mixing bowl. By hand, mix all ingredients until well blended. Shape meatloaf into desired shape, drizzle oil over top and rub by hand.

Wrap in foil and place on a baking sheet.

Bake in oven for 1 hour.

Raise temperature to 375 degrees and unwrap meatloaf. Bake for another 15 minutes for crust to form.

added by

mangomutt

nutrition

Nutritional data has not been calculated yet.

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comments & reviews



number of 5 star votes on this recipe
267%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
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number of 1 star votes on this recipe
133%
number of unrated comments on this recipe0



Guest at CDKitchen.com




REVIEW: recipe rating
I'm 99.999% sure this recipe should only have 1/2 cup bread crumbs, not 2 cups. I added 1/2 cup based on previous meatloaf cooking experiences and it was perfect. Do that and you will be happy with it!


Guest at CDKitchen.com




REVIEW: recipe rating
READ REVIEW FIRST SO I ADDED ANOTHER EGG,1/2 CUP OF KETCHUP, 1 CUP SHREDDED MOZZARELLA CHEESE AND WRAPPED IT IN BACON WHEN FINISHED. COOKED IT THE SAME WAY CAME OUT VERY NICE FAMILY LOVED IT. I COULD TELL FROM MIXING IT UP THE WAY THE RECIPE CALLED FOR WAS REALLY DRY IN MIXING BOWL.


Guest at CDKitchen.com




REVIEW: recipe rating
as a novice, I tend to view recipes as gospel and never make changes. I was so disappointed w/the easy Italian meatloaf. Imagine, 2 cups of bread crumbs & 1 Tbs catsup. It was so dry we threw it out. was like eating sawdust!

CDKitchen Staff Reply:
I wonder if the fat content of the ground beef would make a difference in this recipe. The submitter didn't specify, but perhaps they used a higher fat ground beef which gave it more moisture after cooking inside the foil?