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Photo: Johnny Autry; Styling: Leigh Ann Ross Photo by: Photo: Johnny Autry; Styling: Leigh Ann Ross

All-American Meat Loaf

We updated the classic recipe by adding ­cheddar cheese and tangy buttermilk.

Cooking Light MARCH 2012

  • Yield: Serves 6 (serving size: 1 slice)
  • Hands-on:15 Minutes
  • Total:1 Hour, 10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 12.6g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 21.2g
  • Carbohydrate: 14g
  • Fiber: 0.8g
  • Cholesterol: 119mg
  • Iron: 2.6mg
  • Sodium: 557mg
  • Calcium: 104mg
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All-American Meat Loaf recipe

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