Classic Meat Loaf

Tuesday, November 20, 2012

Classic Meat Loaf

A basic classic meat loaf recipe! ...

by Erika Nicole Kendall

1 (1 1/2 ounce) slice bread
2 tablespoons 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
2 large egg whites
Cooking spray

(Note: The veal and pork can absolutely be substituted out for just using one meat in your meatloaf in order to save money. I know I would.. and I don’t even eat meat!)

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.

tagged: basil, black pepper, bread, dijon, egg whites, ground beef, ketchup, milk, onion, parsley, salt

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