Easy Layered Italian Meatloaf

what you need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 jar  (24 oz.) spaghetti sauce, divided
2 tsp. dried oregano leaves, divided
1-1/2 lb.  extra-lean ground beef
2 cups chopped zucchini
2 cups  sliced fresh mushrooms
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

make it

HEAT oven to 375°F.

MIX stuffing mix with half each of the spaghetti sauce and oregano. Add meat; mix well. Pat into 13×9-inch baking dish.

MIX vegetables and remaining spaghetti sauce and oregano. Spoon over meat mixture; cover.

BAKE 25 min. Top with cheese. Bake, uncovered, 10 min. or until meatloaf is done (160°F).

kraft kitchens tips

Adding spaghetti sauce to the meat mixture not only adds flavor but also helps to keep the baked meatloaf moist.
Total fat
 11 g
Saturated fat
 4.5 g
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2 Responses to Easy Layered Italian Meatloaf

  1. Shelvasha says:

    Simple: The way all recipes and dishes should be. Excellent posting and tip using spaghetti to keep your meatloaf moist!

  2. Karen Joy says:

    Now this sounds good.I love using stove top and I love the vegies that go in this!

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