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Easy Layered Italian Meatloaf

Easy Layered Italian Meatloaf recipe
photo by:kraft
Our Easy Layered Italian Meatloaf has everything you love about lasagna except the noodles—and the hassle.
10 min
45 min
6 servings
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I made this ahead of time & then baked it when I was ready. I added 5 minutes since it was cold from the frig. I used 2 pounds of hamburger & a few extra mushrooms & zucchini since I had them left over. I also used the herb stuffing. The chicken stuffing just sounded weird for meatloaf. I would definitely make it again. For those who aren't fond of zucchini, you could use chopped green pepper. My kids even asked about throwing in some lasagna noodles next time. I may give it a try & layer them between the meat & veggies.
I have made this many times and have NEVER been disappointed, nor have my guests, served ! I am NOT a meatloaf eater - except for MINE ! :D which, is this recipe ! LOVE it ! I do not add the extra oregano and if I can't find zucchini, cheap enough - I don't use it and it's still awesome !
This was so-so. I will try it again and mix the meat with typical meatloaf items, egg, onions, bread, milk, worcheshire, etc and then add the zucchini, mushrooms and cheese. The meat in the current recipe fell apart. I think adding the egg will stop this from happening.
My husband doesn't like meatloaf made with tomato products and he stuffed himself!!! So, yes, it's awesome!!
too much stuffing made it a dry.
We are not fans of Zucchini, so we just removed that from the recipe, and it was a hit!! Loved it, and going to keep this one in my book!
A little heavy of a dish but still a nice twist on traditional meatloaf.
This was so tasty and moist. It's almost like a casserole--hearty, cheesy, and awesome. Enjoy
This was delish!! I did however make minor adjustments- As we are counting calories. I used 1/2 cup Light Ragu spagetti sauce in the mix with 1/4c on the top. Used half of the bag of Low sodium stove top. Chopped an onion, 2 garlic cloves- red pepper and mushrooms in the mix. Baked for and hour covered- and when I pulled it out it seemed a little "watery" so I drained it while still in the pan- and put it back in with 1oz or medium cheese for 10 mins. It was just the right amount of everything!!! (cutt it up into 6 servings- avrg 260 cals per serving)YUM!
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