Tomato-Basil Meatloaves

Tomato-Basil Meatloaves


Make four small loaves and freeze ’em, and you can have a hearty main course at a moment’s notice.

Updated October 25,2015

Make With

Progresso Breadcrumbs

Active Ingredients

  • 3

    eggs
  • 2

    pound lean (at least 80%) hamburger
  • 1/2

    cup Progresso ™ Italian style bread crumbs
  • 1

    cup chopped Italian plum tomatoes (3 medium)
  • 1/2

    cup carefully chopped onion (1 medium)
  • 1/2

    cup ketchup
  • 2

    teaspoons dried basil leaves
  • 1/2

    teaspoon salt

Actions

  • 1

    On large sheet of waxed paper, shape mixture into 4 (6 1/2 x3-inch) loaves. Wrap 3 meatloaves securely in durable foil; freeze up to 2 months.

  • 2

    Location 1 loaf in ungreased shallow baking pan; bake 40 to 50 minutes or until thoroughly prepared in center and meat thermometer checks out 160 ° F. Let meatloaf stand 5 minutes prior to serving.

  • 3

    To thaw frozen meatloaf, location in refrigerator for 24 hours, or unwrap and place on microwavable plate; microwave on Defrost about 10 minutes or till thawed. Bake meatloaf as directed above.

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

Nutrition Facts

Serving Size:
1/8 of Recipe
Calories
280
Calories from Fat
140
Total Fat
15 g
23%
Hydrogenated Fat
6g
28%
Trans Fat
1g
Cholesterol
150 mg
50%
Salt
460 mg
19%
Potassium
390 mg
11%
Overall Carb
11 g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
24 g
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 Veggie; 0 Extremely Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;.

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

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