Classic Meat Loaf

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

Classic Meat Loaf

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    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


    Prep: 15 min Total: More than 60 min
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    • 1

      Preheat oven to 350°.

    • 2

      Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 11⁄2 cups.

    • 3

      Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray.

    • 4

      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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