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5
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Quick Easy Meatloaf
This Quick and Easy Meatloaf recipe is so juicy & flavorful, perfect for a weekday dinner!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
servings
Calories:
169
Author:
Candace
Equipment
9" pie pan
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
*
Potato wedges
can be baked at the same time as the meatloaf (on the rack below).
Do not over mix. It may make the 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 as individual slices for up to 5 days.
Freeze portions in sealed containers or bags for up to 8 weeks.
Reheat using the microwave or the stovetop.
Nutrition
Calories:
169
|
Carbohydrates:
4
g
|
Protein:
18
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
75
mg
|
Sodium:
455
mg
|
Potassium:
301
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
266
IU
|
Vitamin C:
2
mg
|
Calcium:
128
mg
|
Iron:
2
mg