Classic Meat Loaf

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.

Enjoy!

source: Cooking Light

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.

Mini Meat Loaves

Boy oh boy!  These are delicious!  My husband was already eating and oohing and ahhing over his meat loaf before I had finished taking pictures.  He said these reminded him of the meatballs that I make but in meatloaf form.  These were so tender and moist.  I will definitely be making this recipe again!  I did make a few changes to the recipe.  I used ground turkey instead of beef and I baked them for about 20 minutes instead of 15 minutes.  When I make these again I will add a few more spices and some garlic.

I found this recipe in my February issue of Better Homes and Gardens magazine.  I’m so glad that I ripped out this one!  This is a great recipe for a week night because it goes together and bakes so quickly.  I paired this with some mashed potatoes with mozarella and broccoli.  I suggest you try this recipe soon!  Sorry about the blurry picture.  All of my pictures turned out blurry!  Argh!

Enjoy!

source: Better Homes and Gardens

Ingredients

• 1 egg, lightly beaten
• 1 cup purchased pasta sauce
• 1/2 cup fine dry bread crumbs
• 2 tablespoons fresh basil leaves, coarsely chopped if large
• 1 lb. lean ground beef
• 1 cup shredded mozzarella cheese (4 oz.)

Directions

1. Preheat oven to 450 degrees F. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2×2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

Serves 4.