Rating: 4.5 stars
24 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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

Mary Drennen
Recipe by Cooking Light March 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Serves 6 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

258 calories; fat 12.6g; saturated fat 5.8g; mono fat 4g; poly fat 0.6g; protein 21.2g; carbohydrates 14g; fiber 0.8g; cholesterol 119mg; iron 2.6mg; sodium 557mg; calcium 104mg.
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