Combining three types of ground meat lends more depth to the overall flavor. Serve with roasted carrots and onions.
Cooking Light's Way to Cook: The Complete Visual Guide to Everyday Cooking (Oxmoor House); copyright 2009
|1 (1 1/2-ounce) slice white bread||1/3 cup chopped fresh parsley|
|2 tablespoons fat-free milk||1 tablespoon Dijon mustard|
|1/2 cup ketchup, divided||1 teaspoon dried basil|
|2/3 pound extra lean ground beef||3/4 teaspoon salt|
|1/2 pound lean ground veal||1/4 teaspoon black pepper|
|6 ounces lean ground pork||2 large egg whites|
|1/2 cup chopped onion||Cooking spray|
Preheat oven to 350°.
Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 11⁄2 cups.
Combine breadcrumbs and milk in a large bowl; let stand 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 10 minutes. Cut loaf into 12 slices.
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