Italian-Style Meat Loaf

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Line the bottom part of the broiler pan with aluminum foil for easy cleanup.

serving size: 2 slices
Cal 263
Fat 12g
Protein 27g
Carb 12g
Fiber 1g
Sodium 859mg

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  • 6

Ingredients

  • Ingredients:
  • 1 1/2 pounds 92% lean ground beef
  • 1 cup fat-free tomato-basil pasta sauce, divided
  • /2 cup Italian-seasoned breadcrumbs
  • 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
  • 1/2 cup finely chopped onion
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large egg whites
  • Cooking spray

Preparation

Step 1

Preheat oven to 350°.

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Wine Note: Anything Italian-style seems like a candidate for Chianti, but with a humble meat loaf like this, I like something more full-bodied. A California syrah has enough concentration to mirror the density of the ground beef, and it makes the meat loaf seem just a bit grander. Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil

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