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Tomato-Basil Meatloaves

Tomato-Basil Meatloaves
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
Make four mini loaves and freeze ’em, and you can have a hearty main dish at a moment’s notice.
Updated October 25, 2015
Make With
Make With
Progresso Breadcrumbs

Ingredients

  • 3 eggs
  • 2 lb lean (at least 80%) ground beef
  • 1/2 cup Progresso™ Italian style bread crumbs
  • 1 cup chopped Italian plum tomatoes (3 medium)
  • 1/2 cup finely chopped onion (1 medium)
  • 1/2 cup ketchup
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt

Steps

  • 1
    Heat oven to 350°F. In large bowl, beat eggs. Stir in all remaining ingredients until well blended. On large sheet of waxed paper, shape mixture into 4 (6 1/2x3-inch) loaves. Wrap 3 meatloaves tightly in heavy-duty foil; freeze up to 2 months.
  • 2
    Place 1 loaf in ungreased shallow baking pan; bake 40 to 50 minutes or until thoroughly cooked in center and meat thermometer reads 160°F. Let meatloaf stand 5 minutes before serving.
  • 3
    To thaw frozen meatloaf, place in refrigerator for 24 hours, or unwrap and place on microwavable plate; microwave on Defrost about 10 minutes or until thawed. Bake meatloaf as directed above.

  • Italian plum tomatoes have less juice and are firmer than regular tomatoes, making them perfect for meatloaf.

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
280
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
6g
28%
Trans Fat
1g
Cholesterol
150mg
50%
Sodium
460mg
19%
Potassium
390mg
11%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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