Here's a go-to recipe when you need to plan ahead to get dinner on the table really fast. You can make the meatloaves up to 3 days in advance...when you're ready for dinner, just heat them in the skillet. Plus you've got the family favorite flavor combination of meatloaf and pizza...it's a winner.
jar (24 ounces) Prego® Traditional Italian Sauce OR Prego® Roasted Garlic Parmesan Italian Sauce
pound ground beef
cup Pepperidge Farm® Herb Seasoned Stuffing
medium onion, chopped (about 1/2 cup)
cup chopped green pepper
teaspoon dried oregano leaves, crushed
ounce mozzarella cheese, cut into 6 pieces
Mix 3/4 cup of the sauce, beef, stuffing, eggs, onion, pepper and oregano thoroughly and shape firmly into 6 loaves, placing 1 piece of cheese in the center of each loaf. Place the loaves in a 13 x 9 x 2-inch baking pan.
Bake at 400°F. for 30 minutes or until the meatloaves are cooked through. Cool them slightly. Wrap them and refrigerate for up to 3 days. Cover and refrigerate the remaining pasta sauce.
Place the meat loaves and remaining pasta sauce in a 12-inch skillet. Cover and heat over medium heat, until they're heated through.