How to Make Classic Meatloaf
Author Robyn Webb:”Ask anyone about childhood food memories and meatloaf is usually mentioned. We owned a collection of loaf pans when I was growing up, but my mom used them more for baking bread than forming meatloaves. She was the one who taught me to form a meatloaf into an oblong shape on a baking sheet, which let the air circulate all the way around the loaf to produce those crusty edges.”
This recipe from The Perfect Diabetes Comfort Food Collection, by Robyn S. Webb. To order directly from the American Diabetes Association, click here.
20 min prep time
55 min cook time
6servings
3 ounces (approx. 1 1/2 inches thick)
Step-By-Step Instructions:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- Heat the oil in a medium skillet over medium heat. Sauté the onion for 3 minutes. Add in the green pepper and mushrooms and sauté for 3 minutes. Add in the garlic, Italian seasoning, salt, and pepper and sauté for 1 minute.
- Add the onion mixture to a bowl, and let cool for 2 minutes. Add in the beef, egg, breadcrumbs, milk, Worcestershire sauce, and liquid smoke, if using. Mix gently, do not over handle the meat.
- Place the mixture onto the prepared baking sheet and form into an oblong loaf. Combine the ketchup, mustard, and brown sugar and pour over the meatloaf.
- Bake the meatloaf for 40-45 minutes until cooked through. Remove from the oven and let the meatloaf rest 5-7 minutes prior to slicing.
Nutrition facts
6 Servings
-
Serving Size
3 ounces (approx. 1 1/2 inches thick)
-
Amount per serving
Calories
210
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
2.4g
12% -
Trans Fats
0.1g
-
Saturated Fat
-
Cholesterol
75mg
25% -
Sodium
440mg
19% -
Total Carbohydrate
17g
6%-
Dietary Fiber
2g
7% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
21g
-
Potassium
480mg
10%