Since the meatloaf mixture is patted into a thin layer in a shallow baking dish, it bakes in less time than a traditional shaped meatloaf, making it a quick and flavourful weeknight solution.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce, divided
1 tsp. dried oregano leaves, divided
1 lb. (450 g) extra-lean ground beef
1-1/2 cups chopped zucchini
1-1/2 cups sliced fresh mushrooms
3/4 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
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How do I make it ?
Heat oven to 375°F.
Mix stuffing mix with half each of the pasta sauce and oregano. Add meat; mix well. Press onto bottom of 8-inch square baking dish.
Combine zucchini, mushrooms and remaining pasta sauce and oregano; spoon over meat. Cover with foil.
Bake 35 min.; top with cheese. Bake 10 min. or until meatloaf is done (160°F).
Kraft Kitchen Tips!
Adding the pasta sauce to the meat mixture not only adds flavour but it also helps to keep the baked meatloaf moist.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 7 g
Cholesterol 80 mg
Sodium 1110 mg
Carbohydrate 42 g
Fibre 5 g
Sugars 13 g
Protein 38 g
4 servings, 1 piece (277 g) each
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.