Sunday, April 22, 2007

Traditional Meatloaf

I normally just toss ingredients for meatloaf into a bowl and never measure, so it tastes a little different every time. I ran across this recipe and thought I'd try it out. We have a new favorite!

Prep: 15 minutes
Bake: 1 hour plus standing
Yield: 6 servings
1 egg, beaten
2/3 c milk
3 slices bread, crumbled
1 cup (4 ounces) shredded cheddar cheese
1 medium onion, chopped
1/2 cup finely shredded carrot
1 tsp salt
1/4 tsp pepper
1 1/2 pounds ground beef
1/4 cup packed brown sugar
1/4 cup ketchup
1 tbsp prepared mustard

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf. Place in a greased 9x5x3 loaf pan.

In a small bowl, combine the brown sugar, ketchup and mustard. Spread over the loaf. Bake at 350 for 60-75 minutes or until no pink remains and a meat thermometer reads 160. Drain. Let stand for ten minutes before slicing.

Tips and Tricks
I use my Pampered Chef chopper to chop the onions and carrots instead of shredding them. Line the pan with foil to make clean up quicker.
Make It Healthier
Use lean meat. I always use the leanest meat possible, and towards the end of the baking time, tilt the pan over the sink to pour off some of the fat. Use low fat or skim milk. Use reduced fat cheese. Omit the salt. Use whole wheat or whole grain bread.
How Kids Can Help
Even my toddler can use the chopper safely. Kids can shred the bread pieces and stir the mixture prior to adding the meat.
Suggested Sides

No comments: