Ingredients
3
eggs
2
lb lean (at least 80%) ground beef
1/2
cup Progresso™ Italian style bread crumbs
1
cup chopped Italian plum tomatoes (3 medium)
1/2
cup finely chopped onion (1 medium)
1/2
cup ketchup
2
teaspoons dried basil leaves
1/2
teaspoon salt
Preparation
Heat oven to 350°F. In large bowl, beat eggs. Stir in all remaining ingredients until well blended. On large sheet of waxed paper, shape mixture into 4 (6 1/2x3-inch) loaves. Wrap 3 meatloaves tightly in heavy-duty foil; freeze up to 2 months.
Place 1 loaf in ungreased shallow baking pan; bake 40 to 50 minutes or until thoroughly cooked in center and meat thermometer reads 160°F. Let meatloaf stand 5 minutes before serving.
To thaw frozen meatloaf, place in refrigerator for 24 hours, or unwrap and place on microwavable plate; microwave on Defrost about 10 minutes or until thawed. Bake meatloaf as directed above.
