Recipe of the Week! Classic Meat Loaf

Meatloaf is one of those things that can be as different as the individual making it. There might be some 'suggestions,' but not really rules about cooking it. Although the same methods apply to meatloaf as any other meats you are cooking. Great ingredients make a difference so give this mix a try! Letting the loaf rest for a few minutes after removing from the oven also insures that all those drippings are redistributed throughout the loaf instead of oozing all over your plate. Also, that you aren't eating something that is crumbly and dry which, I believe, is what gives meatloaf a bad rap.

Ingredients

• 1 (1 1/2 ounce) slice white bread
• 2 tablespoons fat-free milk
• 1/2 cup ketchup, divided
• 2/3 pound ground beef, extra lean (raw)
• 1/2 pound lean ground veal
• 6 ounces lean ground pork
• 1/2 cup chopped onion
• 1/3 cup chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large egg whites
• Cooking spray

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups.

Combine breadcrumbs and milk in a large bowl; let stand for 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 for 10 minutes. Cut the loaf into 12 slices.