Italian Meatloaf

Bill loves this meatloaf.  However, when trying to get it out of the pan, the bottom did stick a little (so you may have to spray the pan down first).  It also drained off the grease while it was cooking (about half way through and again when I pulled it out of the oven).


Italian Meatloaf
  • 1 pound ground beef
  • 2 eggs, beaten
  • ¾ cup dry bread crumbs (I'm going to try a full cup next time I make this)
  • ¼ cup ketchup
  • 1 teaspoon Italian-style seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • 1 (14.5 ounce) can diced tomatoes, drained (I used the ones with basil and oregano flavoring)
  • 2 cups shredded mozzarella cheese
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Add in the Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
  3. Bake 1 hour or until internal temperature reaches 160 degrees F.