Prep Time 25 minutes
BAKE 1 hour at 350°F
STAND 10 minutes
Makes 8 servings (1 slice each).
EACH SERVING 372 cal., 18 g fat (6 g sat. fat), 123 mg chol., 606 mg
sodium, 24 g carb., 1 g fiber, 13 g sugars, 26 g pro.
Ingredients
1 Tbsp. vegetable oil
½ cup finely chopped fresh mushrooms
½ cup shredded carrot
⅓ cup finely chopped onion
2 cloves garlic, minced
2 eggs, lightly beaten
¼ cup milk
3 Tbsp. ketchup
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
½ tsp. kosher salt
1 cup soft bread crumbs
1 lb. ground beef chuck (85% lean)
1 lb. ground beef sirloin (90% lean)
½ cup ketchup
¼ cup packed brown sugar
2 tsp. Dijon mustard
Directions
- Preheat oven to 350°F. In a 10-inch skillet heat oil over mediumhigh heat. Add mushrooms, carrot, onion, and garlic; cook and stir
4 to 5 minutes or until tender. In a large bowl combine next six
ingredients (through kosher salt). Add vegetable mixture and
bread crumbs, stirring until evenly moistened. - Add ground beef; using clean hands, mix lightly until combined.
Line a 3-qt. rectangular baking dish with foil. Lightly pat the
mixture into a 9×5-inch loaf in the prepared dish. - For glaze, in a small bowl combine the ½ cup ketchup, the
brown sugar, and 2 tsp. mustard. (Or substitute one of the glaze
options [right] for the ketchup-brown sugar glaze.) - Bake about 1 hour or until done (160°F), spooning glaze over
meat loaf the last 25 minutes of baking. - Let meat loaf stand 10 minutes. Using two spatulas, transfer loaf
to a platter; cut into eight slices.
APRICOT-MUSTARD GLAZE Stir together ½ cup apricot
preserves and 2 Tbsp. Dijon mustard.
PEACH-CHILE GLAZE Stir together ½ cup peach preserves and
2 tsp. each Asian chili sauce with garlic and grated fresh ginger.
CRANBERRY GLAZE Stir together ½ cup ketchup and ¼ cup
whole cranberry sauce.
