Post by chief_cook2 on Jun 20, 2007 15:28:28 GMT -6
Meat Loaf
Prep: 20 min; Bake: 1 1/4 hr
Makes 6 servings
1 & 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1 clove garlic, finely chopped, or
1/8 teaspoon garlic powder
1 large egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbeque sauce
1. Heat oven to 350 degrees
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 & 1/2 x 4 & 1/2 x 2 & 1/2 or 9 x 5 x 3 inches, or shape into 9 x 5-inch loaf in ungreased rectangular pan, 13 x 9 x 2 inches. Spread ketchup over top
3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 & 1/4 hours until thermometer reads 160 degrees
4. Let stand 5 minutes; remove from pan
*Cook to 170 degrees if ground pork is used and 180 degrees
if ground beef is used
**1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats can be
substituted for the 3 slices bread
1 Serving: Calories 310 (Calories from Fat 155); Fat 17g
(Saturated 6g); Cholesterol 110mg; Sodium 590mg;
Carbohydrate 15g (Dietary Fiber 1g); Protein 25g
Lighter Meat Loaf
For 14 grams of fat and 285 calories per serving, substitute ground turkey for the ground beef and 1/4 cup fat-free cholesterol-free egg product for the egg. Use skim milk
Individual Meat Loaves
Shape beef mixture into 6 small loaves. Place in ungreased rectangular pan, 13 x 9 x 2 inches. Spoon ketchup over top of
each loaf. Bake 45 minutes
Mexican Meat Loaf
Omit sage. Substitute 2/3 cup milk and 1/3 cup salsa for the 1 cup milk. Stir in 1/2 cup shredded Colby-Monterey Jack cheese (2 ounces) and 1 can (4 ounces) chopped green chilies, drained, in step
2. Substitute 2/3 cup picante sauce for the ketchup
Spinach And Pine Nut Meat Loaf
Omit sage and ketchup. Stir in 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, 1/4 cup toasted pine nuts or slivered almonds and 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves in step 2
Prep: 20 min; Bake: 1 1/4 hr
Makes 6 servings
1 & 1/2 pounds lean ground beef
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard (dry)
1/4 teaspoon pepper
1 clove garlic, finely chopped, or
1/8 teaspoon garlic powder
1 large egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbeque sauce
1. Heat oven to 350 degrees
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 & 1/2 x 4 & 1/2 x 2 & 1/2 or 9 x 5 x 3 inches, or shape into 9 x 5-inch loaf in ungreased rectangular pan, 13 x 9 x 2 inches. Spread ketchup over top
3. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 & 1/4 hours until thermometer reads 160 degrees
4. Let stand 5 minutes; remove from pan
*Cook to 170 degrees if ground pork is used and 180 degrees
if ground beef is used
**1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats can be
substituted for the 3 slices bread
1 Serving: Calories 310 (Calories from Fat 155); Fat 17g
(Saturated 6g); Cholesterol 110mg; Sodium 590mg;
Carbohydrate 15g (Dietary Fiber 1g); Protein 25g
Lighter Meat Loaf
For 14 grams of fat and 285 calories per serving, substitute ground turkey for the ground beef and 1/4 cup fat-free cholesterol-free egg product for the egg. Use skim milk
Individual Meat Loaves
Shape beef mixture into 6 small loaves. Place in ungreased rectangular pan, 13 x 9 x 2 inches. Spoon ketchup over top of
each loaf. Bake 45 minutes
Mexican Meat Loaf
Omit sage. Substitute 2/3 cup milk and 1/3 cup salsa for the 1 cup milk. Stir in 1/2 cup shredded Colby-Monterey Jack cheese (2 ounces) and 1 can (4 ounces) chopped green chilies, drained, in step
2. Substitute 2/3 cup picante sauce for the ketchup
Spinach And Pine Nut Meat Loaf
Omit sage and ketchup. Stir in 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, 1/4 cup toasted pine nuts or slivered almonds and 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves in step 2