I followed the instructions and ingredients, but found the meatloaf a little dry and flavorless. I traditionally make the "iconic" meatloaf, as the magazine describes this recipe, and I don't think I'll stray from it again. I love panko, but it just doesn't have the flavor of Italian breadcrumbs.
Classic Meat Loaf
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.
More From Cooking Light
Total: 57 Minutes
- Calories: 264
- Fat: 11.8g
- Saturated fat: 4.6g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 0.4g
- Protein: 25.3g
- Carbohydrate: 13.3g
- Fiber: 0.9g
- Cholesterol: 74mg
- Iron: 3.1mg
- Sodium: 525mg
- Calcium: 33mg
- 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
- 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
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