Main dishes

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).

CorningWare is a registered trademark of Corning Incorporated, used under license by World Kitchen, LLC and "etch" is a trademark of World Kitchen, LLC, and both are used here with permission of World Kitchen.

Kraft Kitchens Tips

Special Extra

Need an easy dish to serve guests? Just make this in a colorful CORNINGWARE® etch™ Baking Dish. Its premium-crafted, artisan-quality stoneware ensures proper cooking and gives comfort food a dressed-up look for company.

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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123donnajean

posted:11/23/2011

My husband doesn't like meatloaf made with tomato products and he stuffed himself!!! So, yes, it's awesome!!

Krista7158

posted:11/2/2011

Perfect!

a cook

posted:10/26/2011

too much stuffing made it a dry.

Crystalcheverie

posted:9/25/2011

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!

sharpeipup

posted:3/6/2011

A little heavy of a dish but still a nice twist on traditional meatloaf.

a cook

posted:2/10/2011

This was so tasty and moist. It's almost like a casserole--hearty, cheesy, and awesome. Enjoy

gibby1987

posted:1/11/2011

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!

nrminer

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.

GaleYount