Classic Meat Loaf from Cooking Light
While I still love my old Classic Meat Loaf recipe, this lightened-up version from the October 2011 issue of Cooking Light caught my eye so I decided to give it a try.
This meat loaf uses ground sirloin; my older recipe uses a combination of ground beef and ground pork. Substituting 1 egg white for 2 whole eggs lightens it up a bit, as does using panko bread crumbs instead of quick-cooking oats.
So what did I think of this Classic Meat Loaf? I thought it was really just about as good as my original, so I know I’ll be making it again. It had a good beefy flavor, and made great leftovers. And this time of year I like to have a few lighter recipes up my sleeve to balance out the upcoming holiday meals! 😉
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Classic Meat Loaf from Cooking Light
(Adapted from the recipe in the October 2011 issue)
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Serves 4
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1 teaspoon oil
½ cup chopped onion
6 tablespoons ketchup, divided
½ cup panko (Japanese bread crumbs)
¼ cup chopped fresh flat-leaf parsley (optional, I didn’t have any so I didn’t use it)
1 teaspoon Worcestershire sauce
¾ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground sirloin
1 large egg white
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1. Preheat the oven to 350˚.
2. Heat the oil in a small saucepan. Add the chopped onion and sauté for 5 or 6 minutes, until tender.
3. Mix the onion, 3 tablespoons of the ketchup, and the rest of the ingredients in a bowl. Mix until everything is just combined; do not over mix.
4. Spread a small amount of oil on a baking sheet. (Or use cooking spray.)
5. Shape the meat on the pan into a loaf that’s about 8 inches long and 4 inches wide.
6. Spread the remaining 3 tablespoons ketchup on top of the loaf.
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My meat loaf on a foil lined baking sheet. My advice: DO NOT use foil when you make it. The meat loaf stuck to the foil even though I had spread a bit of oil on it. It was difficult to remove.
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7. Bake for about 35 minutes, or until an instant read thermometer registers 160˚.
8. Let stand for 10 minutes. (It will slice more easily after this rest period.) Slice and serve.
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Nutritional information per serving, as provided by Cooking Light:
Calories: 264 Fat: 11.8 g (sat 4.6 g, mono 5 g, poly 0.4 g) Protein: 25.3 g Carb: 13.3 g
Fiber: 0.9 g Chol: 74 mg Iron: 3.1 g Sodium: 525 mg Calc: 33 mg
In the kitchen with Kath 
I never thought about using Panko. (They are a much underused staple in my pantry.) Great idea with the egg white as well.
I would not have thought of using Panko either. Cooking Light usually does a great job with lightened-up recipes.
Oh how I love a delicious and juicy meatloaf! I would love to try this one (and the old one) just to say I did! I love using slices of leftover meatloaf as a sandwich meat.
I hope you have a good start to your week!
Mmmm….I love meat loaf sandwiches, too! Happy Thanksgiving cooking, Dionne!
Thanks for the tip with the foil – I wouldn’t think it would stick so much with the grease and oil from the meat.
Yes, I was surprised, too, Liz! Maybe it’s because this recipe uses leaner beef and no ground pork? Thanks for your comment! 🙂