Meat Loaf

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.

Yield: Serves 8 (serving size: 1 slice meat loaf)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 6.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.3g
  • Carbohydrate: 14.7g
  • Fiber: 1.9g
  • Cholesterol: 93mg
  • Iron: 2.7mg
  • Sodium: 498mg
  • Calcium: 42mg

Ingredients

  • 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
  • Glaze:
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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. 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.
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