Quick And Easy Meatloaf Recipe
This meatloaf recipe is cheesy and flavorful for the perfect quick weeknight dinner.
Servings: 8 servings
Calories: 191
Equipment
Ingredients
- 1 egg
- ¼ cup bread crumbs dry
- ⅔ cup tomato pasta sauce divided
- 1 clove garlic minced
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
- 1 pound ground beef crumbled
- 1 ½ cups cheddar cheese shredded, divided, or mozzarella
Instructions
- Preheat oven to 425˚F. Grease a 9 inch pie plate.
- In a bowl, lightly beat egg. Add bread crumbs, ⅓ cup pasta sauce, garlic, basil, salt, oregano, and pepper. Mix.
- Add crumbled beef and ½ cup cheese. Mix until just combined. Don't overmix as this can make meatloaf tough.
- Put the meatloaf mixture into the pie plate and press evenly.
- Bake for 20 minutes. Remove from oven, drain juice, spread with remaining ⅓ cup pasta sauce, and sprinkle with remaining 1 cup cheese.
- Bake 10-15 minutes or until cheese is golden brown.
- Serve with potato wedges* or roast potatoes and a crisp green salad.
Notes
- Do not overmix, as this can make meatloaf tough and dry.
- Allow meatloaf to rest so the juices stay intact.
- Gravy can be made from the meatloaf drippings.
- Refrigerate in a covered container or wrapped in individual slices for up to 4 days.
- Freeze portions in sealed containers or bags for up to 3 months.
- Reheat using the microwave or the stovetop.
- *Potato wedges can be baked at the same time as the meatloaf (on the rack below).
Nutrition
Calories: 191 | Carbohydrates: 4g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 451mg | Potassium: 294mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg