All-American Meat Loaf

All-American Meat Loaf Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
We updated the classic recipe by adding ­cheddar cheese and tangy buttermilk.

Yield:

Serves 6 (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 258
Fat 12.6 g
Satfat 5.8 g
Monofat 4 g
Polyfat 0.6 g
Protein 21.2 g
Carbohydrate 14 g
Fiber 0.8 g
Cholesterol 119 mg
Iron 2.6 mg
Sodium 557 mg
Calcium 104 mg

Ingredients

1 1/2 ounces French bread, torn into pieces
1/2 cup ketchup, divided
1 cup coarsely chopped onion
5 tablespoons chopped fresh flat-leaf parsley, divided
1/4 cup nonfat buttermilk
1 tablespoon minced fresh garlic (about 3 cloves)
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ounces sharp cheddar cheese, diced
2 large eggs, lightly beaten
1 pound ground sirloin
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350° for 6 minutes or until lightly toasted; cool. Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined.

3. Transfer the mixture to a 9 x 5–inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160°. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.

Note:

Mary Drennen,

March 2012
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