2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
4 cloves garlic, minced
2 eggs, beaten
1 cup spaghetti sauce, divided
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
HEAT oven to 375°F.
MIX all ingredients except 1/4 cup each spaghetti sauce and cheese.
SHAPE into loaf in 13×9-inch baking dish sprayed with cooking spray.
BAKE 1 hour or until done (160ºF), topping with remaining sauce and cheese after 50 min.
kraft kitchens tips
Serve with hot mashed potatoes and your favorite steamed green vegetable to round out the meal.
HOW TO MAKE FOUR MEATLOAVES
Shape meat mixture into 4 (5×3-1/2-inch) loaves. Bake at 375ºF for 40 min. or until done (160ºF), topping with remaining sauce and cheese after 40 min. Cool any leftovers, then wrap tightly and freeze up to 3 months. Thaw in refrigerator, then reheat before serving.
From Kraft Foods