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Meat Loaf Supper Recipe

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A new twist on an old favorite is this marvelous meat loaf from Brenda Biron's kitchen in Sydney, Nova Scotia. A hearty ham and cheese filling is rolled up inside ground beef. Potatoes and carrots baked alongside make it a hearty one-dish meal.

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Meat Loaf Supper Recipe

Prep: 20 min. Bake: 45 min.

Yield: 2 Servings

20 45 65

Ingredients

1 egg
2 tablespoons 2% milk
3/4 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3/4 pound lean ground beef
2 thin slices deli ham
1/2 cup shredded cheddar cheese
2 medium red potatoes, cut into chunks
2 medium carrots, halved and cut into chunks

Directions

In a bowl, combine the egg and milk. Stir in the bread crumbs, 1/2 teaspoon salt, onion, tarragon, thyme, garlic powder and pepper. Crumble beef over mixture and mix well.
On a piece of heavy-duty foil, pat beef mixture into a 9-1/2-in. x 6-1/2-in. x 1/2-in. rectangle. Top with ham and cheese. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
Arrange potatoes and carrots around meat loaf. Bake, uncovered, at 350° for 30 minutes. Turn potatoes and carrots. Bake 15-20 minutes longer or until a meat thermometer reads 160° and vegetables are tender. Yield: 2 servings.

Nutritional Analysis: One serving (prepared with egg substitute, fat-free milk and reduced-fat cheese) equals 574 calories, 21 g fat (10 g saturated fat), 134 mg cholesterol, 1,279 mg sodium, 43 g carbohydrate, 5 g fiber, 53 g protein.

Originally published as Meat Loaf Supper in Cooking for 2 Winter 2005, p46

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Meat Loaf Supper (1)

Meat Loaf Supper

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Reviewed on Nov. 24, 2009 by cwbuff

My sons liked this meatloaf. I used about 3 lbs of meat, but next time I would only increase the seasonings by 2-3 times. My potatoes and carrots were not done when the meat was, so next time I will cut them into small chunks. Frankly, I don't see how they can get done with the baking time given in the recipe. Maybe you'll have to parboil them first.