Classic Meat Loaf

Classic Meat Loaf Recipe
Photo: Francesco Tonelli
This is the iconic, traditional meat loaf like your mom used to make (or that you wished your mom would make). Mix the ingredients gently, just until combined, and don't compact the meat when shaping the loaf for best results. For extra pizzazz, garnish with parsley.

Yield:

Serves 4 (serving size: 2 slices)
Total time: 57 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 57 Minutes

Nutritional Information

Calories 264
Fat 11.8 g
Satfat 4.6 g
Monofat 5 g
Polyfat 0.4 g
Protein 25.3 g
Carbohydrate 13.3 g
Fiber 0.9 g
Cholesterol 74 mg
Iron 3.1 mg
Sodium 525 mg
Calcium 33 mg

Ingredients

Cooking spray
1/2 cup chopped onion
6 tablespoons ketchup, divided
1/2 cup panko (Japanese breadcrumbs)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon Worcestershire sauce
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
1 large egg white

Preparation

1. Preheat oven to 350°.

2. Heat a small skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 6 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. Combine onion, 3 tablespoons ketchup, and remaining ingredients in a bowl, and gently stir just until combined.

3. Place meat mixture on a baking sheet coated with cooking spray; shape into an 8 x 4-inch loaf. Brush top of loaf with remaining 3 tablespoons ketchup. Bake at 350° for 35 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 8 slices.

Wine Pairing: Trivento, Amado Sur, Argentina ($15), is a soft, malbec-based red blend with mild tannins, yet it's hearty enough to stand up to the flavorful meat loaf. The wine's ripe fruit and toasted oak match up with the combo of sweet ketchup and tangy-salty Worcestershire sauce. --Scott Jones

David Bonom,

Cooking Light

October 2011
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