Easy Layered Italian Meatloaf

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!!

Perfect!

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!

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.

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.