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| | | |  | | | Cook's Tips: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; process, pulsing on and off, to form fine crumbs. One and one-half slices make about 1 cup crumbs. To save time and for a different presentation, beef mixture may be divided evenly and shaped into three 1-1/2-inch thick loaves. Place on rack in broiler pan; spread topping evenly over loaves. Bake in 350°F oven 40 to 45 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.
Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached. Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160°F. Four-Pepper Meatloaf Variation: Prepare meatloaf as above, adding 1/3 cup finely chopped green bell pepper, 1/4 teaspoon ground red pepper and 1/4 teaspoon ground white pepper to ground beef mixture. Nutritional information per serving: 297 calories; 23 g protein; 12 g carbohydrate; 17 g fat; 3.0 mg iron; 506 mg sodium; 112 mg cholesterol. Picadillo-Style Meatloaf Variation: Prepare meatloaf as above, omitting thyme and adding 1/3 cup finely chopped green bell pepper, 1/4 cup raisins, 1 teaspoon ground cumin and 1/2 teaspoon dried oregano leaves, crushed, to ground beef mixture. Nutritional information per serving: 316 calories; 23 g protein; 17 g carbohydrate; 17 g fat; 3.0 mg iron; 508 mg sodium; 112 mg cholesterol. | |  |
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Classic Meatloaf
1-1/4 hours
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Ingredients: |
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Meatloaf: |
| 1-1/2 |
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pounds ground beef |
| 1 |
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can (8 ounces) tomato sauce |
| 1 |
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cup soft bread crumbs |
| 1 |
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egg |
| 1 |
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small onion, finely chopped |
| 2 |
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teaspoons Worcestershire sauce |
| 1 |
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teaspoon dried thyme leaves, crushed |
| 1/2 |
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teaspoon garlic salt |
| 1/4 |
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teaspoon pepper |
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Topping: |
| 1 |
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tablespoon packed brown sugar |
| 1 |
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teaspoon dry mustard |
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Instructions: |
| 1. |
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Heat oven to 350°F. Measure 1/4 cup tomato sauce; combine with topping ingredients. Set aside. |
| 2. |
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Combine remaining tomato sauce with remaining meatloaf ingredients in large bowl, mixing lightly but thoroughly. |
| 3. |
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Shape beef mixture into 8 x 4-1/2-inch loaf on rack in broiler pan. Spread topping over meatloaf. Bake in 350°F oven 1 hour to medium (160°F) doneness, until not pink in center and juices show no pink color. |
| 4. |
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Let stand 10 minutes before cutting. Cut into slices. |
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| Makes 6 servings. |
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| | | | | Nutrition information per serving: 279 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 112 mg cholesterol; 420 mg sodium; 11 g carbohydrate; 1.2 g fiber; 24 g protein; 4.7 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 3.6 mg iron; 21.4 mcg selenium; 5.6 mg zinc. |
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