Sandra’s Famous Italian Meatloaf

1 1/2 lb lean ground beef
1/2 cup Brownberry onion and sage stuffing cubes, crumbled
1 medium onion, diced
1 egg
1 T. Worcestershire sauce
1/4 tsp dry mustard
dash garlic powder, salt and pepper
1/4 cup Pastorelli’s pizza sauce or Contadina Pizza Squeeze

Mix burger,  egg, dry ingredients, onion and Worcestershire sauce together and form into a loaf in bottom of a roasting pan. Top with pizza sauce, surround with halved potatoes, cover and bake at 350 1 hour. Remove lid and bake an additional 5-7 minutes or until meatloaf is 160 and potatoes are golden brown around edges.

Let rest for 10 minutes, then slice and serve with brown gravy.

Bon Apetite!



2 Comments (+add yours?)

  1. Jodie
    Dec 20, 2009 @ 12:35:09


    what a lovely website! I found it looking for a recipe from a recent Penzey’s catalog, an oatmeal walnut cookies w/ double vanilla. I made them last week and they were wonderful. Now I’m at my folks for the holidays and wish I’d have brought it with me. Still haven’t found it on line but I’m looking forward to trying your italian meatloaf!

    I recently moved from WI to DC. And really miss the beautiful WI landscape and like your Lake Geneva photos. Enjoy your holiday



    • Sandra
      Dec 21, 2009 @ 21:50:20

      Hi Jodie!
      Thanks for your comments! Wow, I bet you wish you were in WI right now, with those storms around by you!!!

      Go here for the Penzey’s Ultimate Peanut Butter cookie recipe, and then take that to use for your Oatmeal Walnut recipe- I made the ones posted on that page, and used the recipe inside the Oatmeal box, and adapted the Penzey’s recipe to that~

      Hope that helps and have a wonderful Christmas with Family-and hope you’re not stuck in any airports over the holidays!


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