Sunday, June 17, 2012

Meatloaf for Dinner

Serve a Classic

Minimal prep and maximum flavor make our featured meatloaf recipesperfect for busy weeknights or casual dinners. Start with ground meat, add a few seasonings and veggies, and a binder (usually breadcrumbs or eggs) to hold it all together, then bake. It doesn't get much easier than this.

Combining three types of ground meat lends more depth to the overall flavor of this meat loaf recipe. Serve with roasted carrots and onions.


  • (1 1/2 ounce) slice white bread 
  • 2 tablespoons fat-free milk 
  • 1/2 cup ketchup, divided 
  • 2/3 pound ground beef, extra lean (raw) 
  • 1/2 pound lean ground veal
  • 6 ounces lean ground pork
  • 1/2 cup chopped onion 
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • large egg whites 
  • Cooking spray

  • Preparation

    1. Preheat oven to 350°.
    2. Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.
    3. Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.
    4. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160°. Let stand for 10 minutes. Cut the loaf into 12 slices.


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More