My mom recently attended a Pampered Chef party and she asked me if I wanted or needed anything. I told her I was interested in trying a piece of stoneware and I figured that the loaf pan would be a good place to start. She surprised me and bought it for me! A lot of people rave about stoneware so I decided it was time to give it a whirl. Here is a peek at the loaf pan that I bought. This picture is from the Pampered Chef website.
I know that you are supposed to season it by making a high fat recipe in it. I decided that meat loaf would be perfect for that! I plan on making some banana bread to break it in next. I did find this recipe on Cooking Light’s website though but it was delicious! I loved the little kick that the Dijon mustard gives the meatloaf. My husband and I have been eating it as leftovers and I’ve even made a meat loaf sandwich. My grandpa would be proud!
I’m going to be having a Pampered Chef catalog party this month so be on the look out for that announcement!
No picture of the meat loaf, I figure you all know what meat loaf looks like.
Classic Meat Loaf
source: Cooking Light
- 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
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.