Italian Meatloaf by B H & G
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
1 loaf
- Serves:
- 8
ingredients
-
MEAT MIX
- 1⁄2 cup low-sodium wheat crackers, medium grind (about 11 crackers)
- 1 lb lean ground beef
- 1⁄2 lb ground pork
- 6 ounces tomato paste
- 2 eggs, lightly beaten
- 1⁄2 cup onion, finely chopped
- 1⁄4 cup green bell pepper, finely chopped
- 3⁄4 teaspoon salt
- 1 dash pepper
-
FILLING
- 1⁄2 cup low-sodium wheat crackers, medium grind
- 12 ounces low fat cottage cheese, small curd
- 3 ounces canned mushrooms, chopped, drained
- 1 tablespoon fresh parsley, minced
- 1⁄4 teaspoon dried oregano, crushed
directions
- Preheat oven to 350 degrees Fahrenheit.
-
PREPARE MEAT MIX:
- 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.
- Pat half of the meat mixture into the bottom of an 8x8x2-inch baking pan lightly coated with olive oil.
-
PREPARE FILLING:
- 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).
- Spread filling mixture evenly over meat in pan.
- Top with remaining meat mixture.
- Bake in moderate oven (350 degrees Fahrenheit) for 1 hour.
- Let meat loaf stand 10 minutes before serving.
- Makes 8 servings.
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Reviews
-
I made this delicious meatloaf with an excellent combination of veal/pork mince (Australian) or ground veal/pork (American) that I buy regularly from my local Italian butcher's for making meatloaf and meatballs, etc.. The only changes I made were to add 3 cloves of garlic (finely minced with the onion in a food processor) to the meat mix (a personal taste preference), and to substitute 3/4 cup of Italian canned tomatoes (drained) for the tomato paste, which we've found disagrees with us (again, a personal taste preference). Clear instructions, quick and easy to make, and very tasty: this recipe, as KateL so aptly describes it, is not just another meatloaf recipe, but, in effect, a "pastaless lasagne"! Thank you for sharing this recipe, KateL! Made for Newest Zaar Tag.
Tweaks
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I made this delicious meatloaf with an excellent combination of veal/pork mince (Australian) or ground veal/pork (American) that I buy regularly from my local Italian butcher's for making meatloaf and meatballs, etc.. The only changes I made were to add 3 cloves of garlic (finely minced with the onion in a food processor) to the meat mix (a personal taste preference), and to substitute 3/4 cup of Italian canned tomatoes (drained) for the tomato paste, which we've found disagrees with us (again, a personal taste preference). Clear instructions, quick and easy to make, and very tasty: this recipe, as KateL so aptly describes it, is not just another meatloaf recipe, but, in effect, a "pastaless lasagne"! Thank you for sharing this recipe, KateL! Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!