Tomato-Basil Meatloaves

Name: Tomato-Basil Meatloaves
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters Italian style bread crumbs; 2 teaspoons dried basil leaves; 3 eggs; 118 milliliters ketchup; 907 grams lean (at least 80%) ground beef; 118 milliliters finely chopped onion (1 medium); 237 milliliters chopped Italian plum tomatoes (3 medium); 1 teaspoons salt

Tomato-Basil Meatloaves is a dairy free main course. This recipe serves 8. One serving contains 228 calories, 28g of protein, and 8g of fat. Head to the store and pick up salt, basil leaves, eggs, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat oven to 350F. 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.

Ingredients you will need

Egg

Wrap

Equipment you will use

Bowl

Aluminum Foil

Oven

Place 1 loaf in ungreased shallow baking pan; bake 40 to 50 minutes or until thoroughly cooked in center and meat thermometer reads 160F.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Baking Pan

Oven

Let meatloaf stand 5 minutes before serving.

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.

Equipment you will use

Microwave