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All-American Meat Loaf

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 15 mins
Total time 1 hr, 10 mins
Yield Serves 6 (serving size: 1 slice)
We updated the classic recipe by adding ­cheddar cheese and tangy buttermilk.

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

Nutrition 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

How to Make It

  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.