Classic Meat Loaf

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

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 31%
  • Fat: 7.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 26.7g
  • Carbohydrate: 13.2g
  • Fiber: 0.9g
  • Cholesterol: 79mg
  • Iron: 2.3mg
  • Sodium: 764mg
  • Calcium: 49mg

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

  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.
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