Total Recipe Time: 1-1/4 hours
Makes 6 servings
IngredientsMeatloaf:1-1/2 pounds ground beef1 can (8 ounces) tomato sauce1 cup soft bread crumbs1 egg1 small onion, finely chopped2 teaspoons Worcestershire sauce1 teaspoon dried thyme leaves, crushed1/2 teaspoon garlic salt1/4 teaspoon pepperTopping:1 tablespoon packed brown sugar1 teaspoon dry mustard
- Heat oven to 350°F. Measure 1/4 cup tomato sauce; combine with topping ingredients. Set aside.
- Combine remaining tomato sauce with remaining meatloaf ingredients in large bowl, mixing lightly but thoroughly.
- 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, until instant-read thermometer inserted into center registers 160°F.
- Let stand 10 minutes before cutting. Cut into slices.
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.
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.
Cook'sTipTo 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.Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving: 279 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 112 mg cholesterol; 42 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.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and National Cattlemen's Beef Association