Italian Meatloaf by B H & G

Made This Recipe? Add Your Photo

Total Time
1hr 20mins
10 mins
1 hr 10 mins

The filling makes the meat loaf interesting, reminds me of a pastaless lasagna. It was yummy. Came from BH&G "New" Cookbook (1968). I used Whole Wheat Triscuits.

Skip to Next Recipe




  1. Preheat oven to 350 degrees Fahrenheit.
  3. In a large bowl, combine 1/2 cup medium cracker crumbs (about 11 crackers), ground beef and ground pork, tomato paste, eggs, finely chopped onion, finely chopped green pepper, salt and dash of pepper. Mix well.
  4. Pat half of the meat mixture into the bottom of an 8x8x2-inch baking pan lightly coated with olive oil.
  6. Combine 1/2 cup medium cracker crumbs, small-curd cottage cheese, one 3-ounce can of chopped mushrooms, drained (about 1/2 cup), snipped parsley, and dried oregano (crushed between fingers).
  7. Spread filling mixture evenly over meat in pan.
  8. Top with remaining meat mixture.
  9. Bake in moderate oven (350 degrees Fahrenheit) for 1 hour.
  10. Let meat loaf stand 10 minutes before serving.
  11. Makes 8 servings.
Most Helpful

5 5

This was great - I used 2% cottage cheese (didn't measure - but used the rest of the container) and my mushrooms were a 7 ounce can, otherwise made as directed. Served with mixed vegetables for a great and healthy dinner. Thanks for sharing!

5 5

Made for PRMR! This was really good. I added some extra garlic for my taste and cut the cheese in half. The family enjoyed! Thanks

5 5

This is truly the best meatloaf I ever had. I fixed it exactly the way it said on the direction and it came out perfect. I always liked cottage cheese but never had it on a cooked dish and thought about substituting it with ricotta cheese but I'm glad I didn't.