Pizza Meatloaf

• 2 lb. (900 g) extra-lean ground beef
• 1 pkg. (120 g) Stove Top Lower Sodium Stuffing Mix for Chicken
• 4 cloves garlic, minced
• 2 eggs, beaten
• 1- 1/2 cups Cracker Barrel Shredded Mozzarella Cheese, divided
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
• 1/2 cup each thin green and yellow pepper strips
• 1/4 cup slivered red onions
• 1 small plum tomato, seeded, cut into 1/2-inch-thick wedges
• 2 Tbsp. fresh basil leaves

1. Heat oven to 375 degrees F.
2. Place meat, stuffing mix, garlic, eggs, and half each of the cheese and pasta sauce just until blended.
3. Shape into 12x5-inch loaf on parchment-covered rimmed baking sheet; top with remaining pasta sauce.
4. Bake 50 min., adding peppers and onions to baking sheet after 25 min.
5. Top meatloaf with remaining cheese and tomatoes; bake 10 min or until done (160F).
6. Transfer meatloaf to serving plate; top with peppers, onions and basil.

lower, garlic, eggs, mozzarella cheese, pasta sauce, pepper, slivered red onions, tomato, fresh basil

Taken from www.kraftrecipes.com/recipes/pizza-meatloaf-186783.aspx (may not work)