Quick Meat Loaf

Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Preparing a free-form meat loaf and cooking it on a broiler pan cuts cook time, compared to standard recipes. Smashed red-skinned potatoes and simple steamed broccoli spears round out this quick meal.

Yield:

4 servings (serving size: 2 slices)

Recipe from

Recipe Time

Total: 41 Minutes

Nutritional Information

Calories 267
Fat 13.1 g
Satfat 5.1 g
Monofat 5.5 g
Polyfat 0.7 g
Protein 25.6 g
Carbohydrate 10.8 g
Fiber 0.7 g
Cholesterol 127 mg
Iron 3.4 mg
Sodium 457 mg
Calcium 44 mg

Ingredients

1/3 cup chopped green onions
3 tablespoons dry breadcrumbs
2 teaspoons minced garlic
1/8 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 pound ground sirloin
1 large egg, lightly beaten
6 tablespoons ketchup, divided
Cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine first 9 ingredients in a large bowl; add 1/4 cup ketchup. Mix beef mixture with hands just until combined. Shape beef mixture into a 9 x 4–inch loaf on a broiler pan coated with cooking spray. Bake at 400° for 20 minutes. Brush top of meat loaf with remaining 2 tablespoons ketchup. Bake 7 additional minutes or until done. Slice loaf into 8 equal pieces.

Wine note: A value-priced cabernet or merlot, like Crane Lake Cabernet Sauvignon 2005 ($4), tends to be straightforward, lighter-bodied, and lower in tannins, ideal with the lean ground beef in this traditional baked meat loaf. --Jeffery Lindenmuth

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

September 2009