Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 6 (serving size: 1 slice)

We updated the classic recipe by adding ­cheddar cheese and tangy buttermilk.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350° for 6 minutes or until lightly toasted; cool. Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined.

Step 3

Transfer the mixture to a 9 x 5–inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160°. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.

Ratings & Reviews

sukeedog's Review

Kabraham
October 04, 2014
N/A

LaughingDog's Review

apparentbliss
June 05, 2014
I was craving comfort food, and based on the reviews, decided to give this a try. No one in my family would eat this -- including me. I thought it was awful as did my husband and kids. Bummer.

iampa1st's Review

steponme
May 24, 2014
Great taste. Second time added tablespoon of chili powder. Lingering garlic taste is great. The first was firm and I sliced it and froze in slices. They reheated great. Second time couldn't find ground sirloin got 85% ground chuck. Bad idea. Very loose but taste was good.

steponme's Review

blackberrygirl
December 02, 2013
I think my expectations were a little higher; It smelled so good while I was mixing all the ingredients; the finished product was good, but it didn't knock my socks off.

KathleneD's Review

prithy3
October 15, 2013
Everyone in my family loved this recipe. I didn't have time to make breadcrumbs so I used Italian style breadcrumbs that I had on hand. Added 1T. vinegar to 1 c. milk to make quick buttermilk. We'll definitely make this recipe again. I agree with another poster about prepping ahead of time to make assembly easier.

zimmerec's Review

blake9801
March 05, 2013
I didn't feel like messing with the bread step, so I just used panko. The family loves it. The buttermilk adds a depth and I love the cheese in it. Just served with some mashed potatoes and a salad for a healthy version of this classic. It's definitely going to be a staple in our house!

carolfitz's Review

MaryAllisonKY
February 17, 2013
Excellent meat loaf. Basically followed directions except we cooked the onions & first mixed everything together except the crumbs & sirloin, to avoid overworking the meat. Formed a free-standing 9x5 loaf rather than using a tin, so it was done a little sooner. Served with CL's roasted cauliflower. Very tasty, comfort food.

Kathleen60's Review

lkglancy
January 21, 2013
I love this recipe! I think the buttermilk must make the difference. I usually put it in a drain meatloaf pan to get extra fat out, but might try the mold way described previously.

ReneePech's Review

LaughingDog
December 21, 2012
N/A

taffyhhh's Review

sukeedog
November 27, 2012
Great recipe. Very flavorful. I took another reviewers advice and made a mold instead of using a loaf pan. Very easy and perfect for a work night. Served with mashed potatoes and green beans.