Sirloin and Parmesan Meat Loaf

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Sirloin and Parmesan Meat Loaf Recipe

Photo: Jennifer Causey; Styling: Thom Driver

For even shaping, use a loaf pan as a mold to shape the meat loaf; then invert onto the baking sheet.

Serves 8


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1 tablespoon olive oil
2 cups chopped red onion (about 1 large)
6 garlic cloves, minced
1/2 cup ketchup, divided
1 3/4 pounds 90% lean ground sirloin
1 1/2 cups fresh whole-wheat breadcrumbs
1/4 cup chopped fresh basil
1 tablespoon spicy brown mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces Parmesan cheese, grated (about 3/4 cup)
2 large eggs


Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes

1. Preheat oven to 375°.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Cool slightly. Combine onion mixture, 1/4 cup ketchup, and remaining ingredients in a large bowl, stirring just until combined. Press beef mixture into a 9 x 5-inch loaf pan. Invert pan onto a foil-lined baking sheet. Remove loaf pan. Bake meat loaf at 375° for 45 minutes. Brush top with remaining 1/4 cup ketchup. Bake at 375° for 10 minutes or until a thermometer inserted into the center registers 155°. Let stand 10 minutes. Cut into 8 slices.

Created date

August 2015

Nutritional Information

Calories 284
Fat 14.5 g
Satfat 5.8 g
Monofat 6.2 g
Polyfat 0.9 g
Protein 26 g
Carbohydrate 11 g
Fiber 1 g
Cholesterol 117 mg
Iron 3 mg
Sodium 585 mg
Calcium 156 mg