This delicious Tomato-Glazed Meatloaf is a meat lover's dream. Not one, but four different kinds of meat are used in this easy-to-make recipe that abounds with flavour.
What do I need ?
Original recipe yields 8 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 Tbsp. olive oil
1/2 lb. (225 g) fresh mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
1 can (680 mL) Catelli Thick & Chunky Tomato Basil Blast Pasta Sauce, divided
1/2 lb. (225 g) each extra-lean ground beef, pork and veal
2 Italian sausage links (1/2 lb./225 g), casings removed
1 Tbsp. chopped fresh thyme
2 eggs, beaten
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How do I make it ?
Heat oven to 375ºF.
Heat oil in large nonstick skillet on medium heat. Add mushrooms, onions and garlic; cook 5 min., stirring frequently. Spoon into large bowl; cool 10 min.
Add 1/3 cup pasta sauce and all remaining ingredients; mix just until blended. Shape into loaf in 9x5-inch loaf pan sprayed with cooking spray.
Bake 40 min.; drain fat from pan. Pour 1/4 cup of the remaining pasta sauce over meatloaf. Continue baking 20 min. or until done (160ºF). About 5 min. before meatloaf is done, heat remaining pasta sauce.
Serve meatloaf topped with pasta sauce.
Kraft Kitchen Tips!
Serve with hot mashed potatoes and cooked mixed vegetables.
Cool, then refrigerate any leftovers. Slice meatloaf; cook in nonstick skillet until heated through and evenly browned on both sides, turning once. Serve topped with warmed pasta sauce in crusty buns.
Substitute 1 tsp. dried thyme leaves for the chopped fresh thyme.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
Cholesterol 110 mg
Sodium 530 mg
Carbohydrate 10 g
Fibre 3 g
Sugars 6 g
Protein 24 g
8 servings, 1/8 recipe 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.