Mediterranean Meat Loaf

Mediterranean Meat Loaf

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Rated: 1
  • Makes: 4 servings
  • Prep 30 mins
  • Bake 1 hr 15 mins to 1 hr 30 mins
  • Stand 15 mins
  • Carb Grams Per Serving: 8


  • 1 12 - ounce jar roasted red peppers, drained
  • 1 1/2 cups soft whole wheat bread crumbs (about 2 slices)
  • 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1/3 cup purchased tomato sauce
  • 1/2 cup snipped fresh basil
  • 1/4 cup snipped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds 95 percent-lean ground beef
  • Snipped fresh flat-leaf parsley


  1. Preheat oven to 350 degrees F. Cut 1/4 cup of the roasted peppers into thin strips; reserve for the garnish. Finely chop the remaining roasted peppers. In a large bowl, combine the finely chopped roasted red peppers, the bread crumbs, egg product, tomato sauce, basil, the 1/4 cup parsley, the salt, and black pepper. Add ground beef*; mix well.
  2. Lightly pat the ground beef mixture into a 9x5x3-inch loaf pan. Bake, uncovered, for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F.* Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan. Carefully remove meat loaf from pan.
  3. Reserve and store** one-third of the meat loaf for the Spaghetti with Meat Loaf Sauce recipe. Garnish remaining meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. Slice to serve. Makes 4 servings, plus enough reserved meat loaf for Spaghetti with Meat Loaf Sauce


  • *Test Kitchen Tip: The internal color of a meat loaf or meatball is not a reliable doneness indicator. A beef meat loaf or meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf or meatball, insert an instant-read thermometer into the center of the loaf or ball.


  • ** Place the reserved cooked meat loaf or the meatballs in an airtight container. Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.


  • * You can substitute lean ground bison (buffalo) in place of ground beef.


  • Mediterranean Meatballs: Mediterranean Meatballs (for Mediterranean Pita Melts and Meatball Lasagna): Preheat oven to 350 degrees F. Prepare meat mixture as above through step 1. Shape meat mixture into 48 meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until done (160 degrees F).* Transfer meatballs to a tray. Use meatballs to make the Mediterranean Pita Melts and the Meatball Lasagna. Use the 1/4 cup reserved roasted red peppers to garnish the Mediterranean Pita Melts.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 256 cal., 8 g total fat (3 g sat. fat), 94 mg chol., 449 mg sodium, 8 g carb. (2 g fiber), 36 g pro.

Diabetic Exchanges

Lean Meat (d.e): 4.5; Starch (d.e): 0.5