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Meatloaf Florentine with Tomato-Basil Sauce
Meatloaf Florentine with Tomato-Basil Sauce

Meatloaf Florentine with Tomato-Basil Sauce

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
PHILADELPHIA Tomato & Basil Cooking Crème makes this Florentine-style meatloaf as easy to make as it is delicious.
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. milk
1-1/2 lb. lean ground beef
1 egg
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup panko bread crumbs
1/2 tsp. each garlic powder and dried oregano leaves
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Let's Make It
1
Heat oven to 375°F.
2
Whisk 1/2 cup pasta sauce, Neufchatel, and milk until smooth; reserve 1/4 cup Neufchatel mixture. Mix remaining Neufchatel mixture with all remaining ingredients except remaining pasta sauce until well blended.
3
Shape meat mixture into 8x4-inch loaf in shallow foil-lined pan.
4
Bake 50 min. to 1 hour or until done (160ºF). Let stand 10 min. before removing from pan to serve. Meanwhile, cook reserved Neufchatel mixture and pasta sauce in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
5
Slice meatloaf. Serve topped with sauce.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 125mg
42%
Sodium 630mg
27%
Total Carbohydrates 16g
6%
Dietary Fiber 2g
7%
Sugars 6g
12%
Protein 33g
66%
Vitamin A
170%
Vitamin C
0%
Calcium
15%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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