Thursday, December 10, 2009

Classic Meat Loaf

My first time making meatloaf. It was easy to make and the recipe turned out great. It was even better as leftovers. I used Italian seasoned bread crumbs instead of making my own. I hate ketchup so instead of using ketchup on top of the meatloaf I mixed up 8 oz tomato paste, 2 tbsps worcestershire and some water to thin it out. Served with Stovetop Mac and Cheese.

1 (1 1/2 oz) slice white bread
2 tbsp fat-free milk
1/2 cup ketchup, divided
2/3 lb ground beef, extra lean (raw)
1/2 lb lean ground veal
6 oz lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tbsp Dijon mustard
1 tsp dried basil
3/4 tsp salt
1/4 tsp black pepper
2 large egg whites
Cooking spray

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

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.

Nutritional Information:
Yield: 6 servings (serving size: 2 slices)
Calories: 231 (31% from fat)
Fat: 7.9g (sat 3.1g,mono 3.2g,poly 0.8g)
Protein: 26.7g
Carbohydrate: 13.2g
Fiber: 0.9g


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