summertime meatloaf

"One of my favorite summertime dishes is meatloaf made with garden fresh tomatoes. I never seem to make it exactly the same way twice, but it seems to always taste fabulous! I like to serve it with fresh sweet corn from one of our fields. The dish was almost as awesome as the double rainbow that appeared over the farm recently!" - Anne Burkholder, cattle farmer and author of the blog, Feedyard Foodie. Along with her husband and three daughters, Anne lives on a Nebraska farm and was the recipient of the Beef Checkoff's Advocate of the Year in 2017.

  • 2 pounds Ground Beef (93% lean or leaner)
  • 2/3 cup seasoned dry bread crumbs
  • 2 large eggs
  • 1-1/2 teaspoon pepper
  • 1 cup packaged savory herb stuffing mix
  • 2 large tomatoes, sliced
  1. Preheat oven to 350°F. Line rack on broiler pan with aluminum foil. Combine ground beef, bread crumbs, egg and pepper in medium mixing bowl, mixing gently but thoroughly. Shape half of beef mixture into 8 by 4-1/2-inch loaf on prepared rack. Top beef with stuffing mix and half the tomatoes; gently pressing into beef. Top with remaining beef mixture, pressing to completely cover stuffing and tomatoes. Seal edges of meatloaf. Top meatloaf with remaining tomato slices.
  2. Bake uncovered in 350°F oven for 1-1/2 hours or until instant-read thermometer inserted into center registers 155°F. Turn broiler to high. Broil meatloaf for 5 minutes or until tomatoes are caramelized and instant-read thermometer registers 160°F. Let stand 10 minutes before cutting.

Nutrition information per serving: 257 Calories; 9.3 g Fat (3.5 g Saturated Fat; 3.5 g Monounsaturated Fat); 121 mg Cholesterol; 305 mg Sodium; 15 g Carbohydrate; 1.7 g Fiber; 27 g Protein; 5.5 mg Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 3.7 mg Iron; 25.1 mcg Selenium; 6.2 mg Zinc; 115.6 mg Choline.