Meat Loaf

Meat Loaf Recipe
Photo: Oxmoor House
Whether you enjoy it hot out of the oven or on a cold sandwich, meat loaf is a time-tested American classic. Here, it gains nutrition with the addition of baby spinach and excitement with a sweet-and-spicy glaze.


Serves 8 (serving size: 1 slice meat loaf)
Total time: 1 Hour, 25 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 1 Hour, 25 Minutes

Nutritional Information

Calories 218
Fat 6.8 g
Satfat 2.5 g
Monofat 2.6 g
Polyfat 0.8 g
Protein 25.3 g
Carbohydrate 14.7 g
Fiber 1.9 g
Cholesterol 93 mg
Iron 2.7 mg
Sodium 498 mg
Calcium 42 mg


Meat Loaf:
1 (5-ounce) package fresh baby spinach
2 tablespoons water
1 pound ground sirloin
1/2 pound ground veal
1/2 pound ground pork
1 1/2 cups finely chopped onion
2 tablespoons Worcestershire sauce
1 1/2 teaspoons dry mustard
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 large egg
1 large egg white
1/2 cup uncooked old-fashioned rolled oats
Cooking spray
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons cider vinegar


1. Preheat oven to 450°.

2. To prepare meat loaf, heat a large sauté pan over medium heat; add spinach and 2 tablespoons water to pan. Cover and steam 2 minutes or until spinach wilts. Remove pan from heat; cool 5 minutes.

3. Combine ground sirloin, veal, pork, and next 8 ingredients (through egg white) in a large bowl; gently mix just until combined. Add spinach and oats; gently mix until blended.

4. In a 9 x 13-inch glass or ceramic baking dish coated with cooking spray, shape mixture into a 9 x 5-inch loaf.

5. To prepare glaze, combine ketchup, brown sugar, and cider vinegar, stirring with a whisk until blended. Brush glaze over meat loaf. Bake at 450° for 15 minutes. Reduce oven temperature to 350°. Bake an additional 45 minutes or until done; let stand 10 minutes before slicing.