Rating: 4 stars
22 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 10

This is the iconic, classic meat loaf like your mom used to make (or that you wished your mom would make). Mix the ingredients gently, just until combined, and don't compact the meat when shaping the loaf for best results.The ideal meat loaf temperature is about 160°F. The easiest way to measure this is with a meat thermometer, a handy tool that ensures your meatloaf is perfectly juicy every single time. Serve with mashed potatoes and green beans—and sprinkle over a little parsley for extra pizzazz.

David Bonom
Recipe by Cooking Light October 2011

Gallery

Greg DuPreeFood Styling: Rishon HannersProp Styling: Thom Driver

Recipe Summary

hands-on:
12 mins
total:
57 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat a small skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 6 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. Combine onion, 3 tablespoons ketchup, and remaining ingredients in a bowl, and gently stir just until combined.

  • Place meat mixture on a baking sheet coated with cooking spray; shape into an 8 x 4-inch loaf. Brush top of loaf with remaining 3 tablespoons ketchup. Bake at 350° for 35 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 8 slices.

  • Wine Pairing: Trivento, Amado Sur, Argentina ($15), is a soft, malbec-based red blend with mild tannins, yet it's hearty enough to stand up to the flavorful meat loaf. The wine's ripe fruit and toasted oak match up with the combo of sweet ketchup and tangy-salty Worcestershire sauce. --Scott Jones

Nutrition Facts

264 calories; fat 11.8g; saturated fat 4.6g; mono fat 5g; poly fat 0.4g; protein 25.3g; carbohydrates 13.3g; fiber 0.9g; cholesterol 74mg; iron 3.1mg; sodium 525mg; calcium 33mg.
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