Italian Meatloaf

Ingredients:

2 lbs ground beef
1 14 1/2 oz. can diced tomatoes with basil, oregano and garlic, drained
1 jar spaghetti sauce
1/3 c. italian-seasoned bread crumbs
1 t. dried or 3 T. chopped fresh basil
1 lightly beaten egg
1/4 t. salt
1 t. pepper
1/2 c. mozzerella cheese
1/2 c. parmesan cheese

Preheat oven to 375 degrees. Place beef in large bowl; add tomatoes, 1/3 c. spaghetti sauce, breadcrumbs, basil, egg and salt and pepper. Mix until just combined; do not over mix. Take half and shape into a 9 x 5 inch loaf on a foil lined cookie sheet. Place the mozzerella cheese in the middle of the loaf. Top with the remaining half of meat mixture. Pour over 1/2 cup more spaghetti sauce. Bake 1 hour. Top with parmesan cheese and bake 10 minutes more. Remove from oven, tent with foil and let stand 5 minutes before serving. Suggested side, spaghetti topped with the spaghetti sauce.

Heather Martin