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Easy Layered Italian Meatloaf

Easy Layered Italian Meatloaf is rated 3.909090909090909 out of 5 by 143.
Prep Time
10
min.
Total Time
45
min.
Servings

6 servings

Our Easy Layered Italian Meatloaf has everything you love about lasagna except the noodles—and the hassle.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Mix stuffing mix with half each of the pasta sauce and oregano. Add meat; mix well. Pat into 13x9-inch baking dish.
  • Mix vegetables and remaining pasta 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).

Food Facts

Adding pasta 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.

Special Extra

Prepare meatloaf as directed; cool, then slice. Wrap individual portions in foil. Label, date and place in freezer-weight resealable plastic bags. When ready to serve, unwrap and microwave until heated through (160°F).

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 370
Total fat 11g
Saturated fat 4.5g
Cholesterol 70mg
Sodium 1060mg
Carbohydrate 34g
Dietary fiber 4g
Sugars 8g
Protein 32g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I haven't made this recipe yet, but I'm sure it will turn out great--as most recipes I find on this... I haven't made this recipe yet, but I'm sure it will turn out great--as most recipes I find on this site do...however, I just had to respond to katwomanmeow's rating about her husband not liking the zucchini--and next she'll just mix it in and he'll never know! SO TRUE! I don't know how many times my husband will tell me 'remember, when you make 'so-and-so' don't put this ingredient in it' and I"ll have to tell him that the last 3 times he ate that meal it had the disliked ingredient in it, he just didn't know, and obviously couldn't tell the difference. Most of the time the ingredient is one that I LIKE but HE DOESN'T so I have to sneak it in!!!!!
Date published: 2006-10-16
Rated 4 out of 5 by from This recipe was very good and easy to make, my family really enjoyed the vegetables mixed with the... This recipe was very good and easy to make, my family really enjoyed the vegetables mixed with the sauce, and the sauce added a great flavor to the meat, very moist. The only downside was that the cooking time is off big time!! it took this meatloaf about 1hour 20 minutes to be completely done and probably because the adding of the stove top stuffing, it was enough for a serving of 12!! we love meat, so normally we eat a little more than a serving and I had plenty for all of us to have seconds the next day. Other that that very good. p.s. I would decrease the amount of sauce that you reserve for the topping, a bit to much.
Date published: 2007-08-14
Rated 5 out of 5 by from This was delish! 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!
Date published: 2011-01-11
Rated 4 out of 5 by from I made this ahead of time & then baked it when I was ready. 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.
Date published: 2014-04-10
Rated 3 out of 5 by from I was curious about this recipe because I have never cooked a meatloaf in such a short time. I was curious about this recipe because I have never cooked a meatloaf in such a short time. I tried it last night and added an egg to the recipe, cut down on the oregano and added garlic, sage, thyme and rosemary. After 25 minutes in the oven, it was not cooked enough so I left it in 15-20 minutes longer (about 40-45 minutes total), then uncovered it, added the cheese and cooked it 10 minutes more. It was pretty good. My husband loved it. I'll probably make again.
Date published: 2006-10-27
Rated 2 out of 5 by from I tried this recipe last night, and it was not received well. I tried this recipe last night, and it was not received well. To begin with, the cooking time is way off. I would recommend at least an hour and 10 minutes before adding cheese to the top. The spaghetti sauce was a nice addition, and I will use that incredient for other meatloaf recipes. I used savory herb stovetop and no oregano, so maybe that affected the flavor. It didn't taste bad, but it wasn't anything to write home about.
Date published: 2007-05-23
Rated 5 out of 5 by from EXCELLENT! EXCELLENT! I substituted a can of green beans since my son won't eat zucchini. Was very tasty and I've got this on my "Definitely Make Again" list. Since we were on a rushed schedule the evening I made this, I put it in a slightly larger pan so the loaf would be thinner and bake quicker. You could also make in a muffin pan for individual servings. The Stovetop Stuffing mix provided the perfect seasoning for this meatloaf.
Date published: 2006-09-19
Rated 3 out of 5 by from This recipe was very flavorful! This recipe was very flavorful!!! I loved it! My only suggestion is that you do not make your loaf too thick. I made a traditional style loaf- center was about 3 inches thick- after being in the oven 45 min, I had to "smash" it down to get it to cook. It took about 90 min to fully cook! The picture shown doesn't do it any justice- there is no way you could make it that thick and cook it for only 35 min.
Date published: 2006-09-12
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