Jeff's Italian Meatloaf

Makes about 9 - 1" thick slices

Jeff Huyler

From - Karole Bradunas and Progresso

First test subject: Rich Frangello

Ingredients
1 1/2 cup Progresso Italian Bread Crumbs 1 1/2 to 1.6 lbs Ground Beef (80-85% lean) 3/4 cup Prego Marinara Tomato Sauce 3/4 cup Heinz Ketchup 1/2 cup Rienzi Parmesan Cheese 3/4 cup Kraft Shredded Chedder Cheese	1/3 cup Onion - chopped - fine 2 XL Eggs Parsley Oregano Garlic Powder Black Pepper

 

Preparation

Preheat oven to 350°F. Spread a thin layer of bread crumbs on the bottom of a 5 1/4" x 9 1/2" x 3" loaf pan. Combine Marinara and Ketchup in a separate bowl. Reserve 1/4 to 1/2 cup sauce mixture for topping later. In a large bowl combine ground beef, onions, bread crumbs, parsley, garlic powder, oregano, black pepper, parmesan cheese, eggs and 1 to 1 1/4 cup of the Marinara and Ketchup mixture, Squish all around and Mix Well. Press about 1/2 of the beef mixture into the bottom of the crumbed loaf pan forming a valley for the cheese. Add the shredded chedder cheese to the valley. Cover the cheese with the remaining beef mixture and press into the loaf pan. Bake for 40 to 45 minutes at 350°F. Add reserved sauce mixture to top of meatloaf and Bake an additional 15 to 20 minutes or until meat is well browned and firm. Let stand 10 minutes before serving.

 

Serving Suggestions
Remove from loaf pan and slice into 1 to 1 1/4" slices. Serve with mashed potatos.