Home Recipes Classic Meat Loaf

Classic Meat Loaf

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.

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