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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.
time
prep:
10 min
total:
45 min
servings
total:
6 servings
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posted:
1/10/2011
The recipe calls for way too much stuffing mix - you can't even tell there's meat in the loaf. The chicken flavor of the stuffing also overpowered the flavor of the meat. IF I ever make this again, I will reduce the stuffing mix by at least half. The cheese & veggies were good on top.
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.
posted:
11/5/2010
Good but wasn't very firm and the zucchini needed to be cooked a little longer.
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.
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.
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.
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!
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.
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.
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.
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