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Classic Meat Loaf

Becky Luigart-Stayner
Yield 6 servings (serving size: 2 slices)
Combining three types of ground meat lends more depth to the overall flavor of this meat loaf recipe. Serve with roasted carrots and onions.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

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

  4. 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.