TOMATO-BASIL MEATLOAVES

Tomato-Basil Meatloaves image

Make four mini loaves and freeze 'em, and you can have a hearty main dish at a moment's notice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of 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

Steps:

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.
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.
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 Facts : Calories 280, Carbohydrate 11 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1/8 of Recipe, Sodium 460 mg, Sugar 5 g, TransFat 1 g