Classic Meat Loaf

Classic Meat Loaf Recipe
Becky Luigart-Stayner
Combining three types of ground meat lends more depth to the overall flavor of this meat loaf recipe. Serve with roasted carrots and onions.

Yield:

6 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 31 %
Fat 7.9 g
Satfat 3.1 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 26.7 g
Carbohydrate 13.2 g
Fiber 0.9 g
Cholesterol 79 mg
Iron 2.3 mg
Sodium 764 mg
Calcium 49 mg

Ingredients

1 (1 1/2 ounce) slice white bread
2 tablespoons fat-free milk
1/2 cup ketchup, divided
2/3 pound ground beef, extra lean (raw)
1/2 pound lean ground veal
6 ounces lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.

David Bonom,

Cooking Light

March 2006
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