Meatloaf is usually a family pleaser here so I am always happy to find a new variation to try. This recipe from Kraft has an Italian flair that I really like and the stuffing mix was a tasty alternative to bread crumbs or crushed crackers. I did have to substitute from the original recipe since the Stove Top stuffing for chicken has chicken fat in it and I am severely allergic to all things chicken. Bummer!
1 14.5 oz. can diced tomatoes
6 oz. dry stuffing mix
1 lb. extra lean ground beef
1 egg
1/4 cup finely chopped onion
1/2 cup shredded Italian cheese (I used Fiesta blend because that is what I had.)
Preheat oven to 375 degrees. Mix the tomatoes with the stuffing mix and set half aside. Add the beef and egg to half of the stuffing mix, combining thoroughly. Press in a greased 8 inch square baking dish.
Combine the remaining stuffing mixture with the onions and spread over the top of the meat mixture. Cover with foil and bake for 45 minutes. Remove the foil and sprinkle the cheese over the meatloaf. Bake uncovered for 10 more minutes or until meatloaf is done (160 degrees in center).
Picture Perfect Cooking 