Enjoy healthier ice pops while staying cool with this simple recipe. Simple ingredients include 3 cups of whatever fruit you like, 1/4 to 1/3 cup water, 2 to 3 tablespoons of honey, and 1 tablespoon of any citrus juice you choose. Each has roughly 50 calories, 8 grams of added sugar, or less.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds ground beef
- 2 eggs, beaten
- ¾ cup dry bread crumbs
- 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
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9×5 inch loaf pan, and cover loosely with foil.
- Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 181 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 17 g |
| Sodium | 941 mg |
| Sugars | 5 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe, however instead of ketchup, I used pizza sauce with a pinch of sugar!
I made it with 2.25 lb of the lean hamburger meat (93/7) =9 servings. I always throw in a little extra cheese and this time I put in one extra egg yolk. Absolutely delicious!!
I would put this at 3 1/2. It was not what I expected. I expected it to taste like a big meatball, but it was drier than that. I thought there would be too much chunky tomato, but there wasn’t. The mozzarella completely vanished. I did use less of the herbs – 3/4 tsp instead of a full tsp for all, and I’m happy I did that. Overall, it tasted good, but I found it dry. I would definitely put some sort of marinara sauce over the top. It really needs it. And I would probably put the full 2 cups of mozz into it (an 8 oz bag) as well as some parmesan. I never cook meatloaf in a loaf pan, always free form so that it’s not swimming in grease, and I’m happy I did that. My husband loved it, I thought it was ok, I’ll tweak it next time to make it better.
I’ve been making this for several years now and it is a family favorite. I make it as described here except I routinely have to cook it for 90 minutes and even then it isn’t over cooked.
This was hands down the best meatloaf. Followed everything to a T. Instead of 1 1/2 pound beef I made it with a 1 1/2 pound mix of beef, veal and pork. Definitely will be made again in our household.
Insta Pot Friendly! I was using my oven for Eggplant Parmesan II (also on this site) so I did this meatloaf in my InstaPot. With a trivet and 3/4 C water in the pot, put pressure setting on high for 25 min, allow 10 min for pre-heat, release steam after 10 min; total 45 min. I covered my steamer basket with foil on the outside, patted the loaf into it, placed it in a silicone sling made for InstaPot, and lowered all into the pot. The flavors are mild and definitely Italian…you can play with them as desired.
Delicious! It was flavorful and delicious. I used Italian breadcrumbs, petite diced tomatoes, and 97/3 ground chuck. I also substituted BBQ sauce for the ketchup. After mixing it was more dry than I wanted it to be, so I added a bit of the juice from the can of tomatoes. I like to put a bit of milk in my meatloaf to make it moister, but it wasn’t needed this time around because I used some of that tomato juice. Baked uncovered for 50 minutes, covered with cheese, and baked another 5 minutes. Will definitely make again!
We all loved it and I will make it again!
My husband isn’t crazy about traditional meatloaf and asked me to try this recipe. The whole family loved it. I wasn’t sure how the mozzarella would do in it but it blended quite well. I may have been a little generous with the seasonings. Very nice recipe.
we love this meatloaf! I have to say this is the best me as loaf I have ever made!
Very good! I used 1 pound of pork/veal/beef mix, 3/4 c. of bread crumbs, 1 egg, a splash of milk, 2 tbl of dried parsley, 1 tsp of minced garlic, 2 tbl of Parmesan cheese, 1/4 tsp of basil, salt, and pepper. I divided the meat in half and put one half in my ceramic loaf pan. I didn’t use shredded mozzarella. I put 1 inch cubes on top of the half and then layered the other half on top. It came out so good. I also use this recipe to make meatballs and hamburgers.
This is a keeper recipe!!! I added a little red pepper flakes for some extra kick and it was delicious.
I added Cheddar and mozzarella cheese mix instead of Just Mozzarella. Used Italian flavored diced tomatoes. Added 1/3 cup more bread crumbs Italian flavored.
I was never a meatloaf fan, but lately found myself wanting to try it again. Being a big Italian food lover I thought this recipe would be great to try and it was! All the flavors were delicious, my only issue was that it took longer than 1 hour recommended baking time, more like 1 1/2.
I used 1 cup diced tomatoes with fluid instead of ketchup. Very moist and increased the Italian seasoning to 1 Tablespoon. Delicious!
family loved it
Added tomato paste and onions. I think the cheese made the dish.
Adding oregano to a good meatloaf does not make Italian. Not the way Italians make meatloaf! Not bad for a recipe but …
This was ok. Maybe I needed a loaf pan with drainage but I think a can of tomatoes is too much for a meatloaf. I used 1/2 a can and way too soggy. I’ve have always put in spaghetti sauce because I really don’t understand the ketchup addition except from my childhood. I would take the can o’ tomatoes out, put in fresh garlic, 1/2 cup of yum pasta sauce. Thanks for sharing!
No changes and I will make it again
Delicious and easy to make