Easy Layered Italian Meatloaf

photo by:kraft

Ground beef, stuffing, veggies and mozzarella come together for this satisfying family dish. Even better, these hearty Italian flavors take only 10 minutes of prep.

time

prep:

10 min

total:

45 min

servings

total:

6 servings

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What You Need

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

jar (24 oz.) spaghetti sauce, divided

tsp. dried oregano leaves, divided

1-1/2

lb. extra-lean ground beef

cups chopped zucchini

cups sliced fresh mushrooms

3/4

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

HEAT oven to 375°F.

MIX stuffing mix with half each of the spaghetti sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.

MIX vegetables and remaining spaghetti sauce and oregano. Spoon over meat mixture; cover.

BAKE 25 min. Top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160°F).

Kraft Kitchens Tips

Food Facts

Adding spaghetti sauce to the meat mixture not only adds flavor but also helps to keep the baked meatloaf moist.

Serving Suggestion

Serve with your favorite cooked vegetables such as steamed green beans and boiled potatoes.

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GaleYount

posted:11/28/2010

While the meatloaf tasted good, I found that I had to cook it twice as long as the recipe indicated because it was not done after 35 minutes.

chelsea264

posted:11/5/2010

Good but wasn't very firm and the zucchini needed to be cooked a little longer.

Daisybird

posted:10/19/2010

This is the best meatloaf I have ever tasted. It is even better than Ann Landers' famous recipe. I made it for my family last week and made it again for a Church dinner last weekend. The meatloaf was a 5-star hit both places. Not being too fond of zucchini, I used long yellow squash instead with great results. This will be my new potluck dinner signature dish.

luv2bbop

posted:8/11/2010

Great flavor. Added some chopped bell pepper,diced zucchini to meat mixture. I suggest not useing amount of sauce in meat because as another viewer mentiond meat became unstable. Was great as a meatloaf sandwich.

silver333

posted:6/6/2010

My husband couldn't stop telling me how good it was. I didn't have mushrooms so i added extra zucchini. Next time I'm trying herb stuffing instead of chicken.

HillaryHeiselt

posted:5/23/2010

I only made this recipe because my husband requested meatloaf (I hate it), and this one was healthier and looked better than the ketchup-soaked recipes I've seen. We both loved it, and I plan to make it today (although my original thoughts on meatloaf in general still stand :) ). Delicious!

lamalcreada0928

posted:5/1/2010

This recipe was delicious! I didn't have zucchinis or mushrooms so I just added provolone slices and shredded mexican cheese on top. I had to cook the meatloaf for 1 hour before adding the cheese. It was a very easy recipe and smelled great the whole way through.

bbw_32829

posted:3/4/2010

Turned out a lot better than I thought. I had to wait a few minutes for the meatloaf to rest so that it wouldn't just fall apart but otherwise, it turned out great and I got several compliments.

a cook

posted:1/4/2010

This meatloaf is excellent. I added 2 eggs to the mixture and cooked it 15 minutes longer than listed. My family loved it.

a cook

posted:7/4/2009

This was very flavorful and a great twist on meatloaf! Easy to make and divide up for lunches on the go.