Italian-Style Meat Loaf

Recipe

1 1/2 pounds 92% lean ground beef
1 cup fat-free tomato-basil pasta sauce, divided (I made my own)
1/2 cup Italian-seasoned breadcrumbs
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1/2 cup (2 ounces) shredded fresh Parmesan cheese
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1/2 cup finely chopped onion
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1/3 cup chopped fresh flat-leaf parsley
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1 teaspoon garlic powder
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1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
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1/4 teaspoon black pepper
2 large egg whites
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Cooking spray
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Preheat oven to 350°.

Combine beef,
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1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray.
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Brush remaining 1/2 cup pasta sauce over top of meat loaf.
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Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes.
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Cut loaf into 12 slices.
I sliced mine and added a little more sauce over the top and sprinkled some parmesan cheese over the top, tasted like a meat-a-ball!
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Dinner in served!
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When I made this, I forgot that I didn’t have Italian breadcrumbs. I had regular bread crumbs and then I searched online and found this Recipe

1 cup plain breadcrumbs
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1/2 teaspoon salt
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1/2 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
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1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1 Combine all ingredients in a small bowl,
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tossing to blend thoroughly.

2 Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

 

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