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Tomato-Basil Meatloaves

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By Betty Crocker Kitchens
Updated Oct 25, 2015
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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