Make four mini loaves and freeze ’em, and you can have a hearty main dish at a moment’s notice.
Tomato-Basil Meatloaves
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 8
- Ingredients 8
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
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat 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.
-
Step2Place 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.
-
Step3To 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.
Nutrition
280
Calories
15g
Total Fat
24g
Protein
11g
Total Carbohydrate
5g
Sugars
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
1Tips from the Betty Crocker Kitchens
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