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Ribbon Meat Loaf Recipe

This recipe came from a cookbook compiled by my sorority sisters. Leftovers, if there are any, make delicious sandwiches. - Janet Clatney, Saskatoon, Saskatchewan

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Ribbon Meat Loaf Recipe

Prep: 20 min. Bake: 1-1/2 hours + standing

Yield: 6 Servings

20 90 110

Ingredients

1 egg yolk
1 cup milk
3 slices bread, torn into small pieces
1/4 cup finely chopped onion
1 teaspoon Worcestershire sauce
1/4 teaspoon each celery salt, garlic salt, ground mustard, rubbed sage and pepper
1-1/2 pounds lean ground beef
FILLING:
1 cup (4 ounces) shredded cheddar cheese
2 slices bread, torn into small pieces
1 egg white, beaten
1 tablespoon water

Directions

In a large bowl, combine the first three ingredients. Let stand for 5 minutes. Add the onion, Worcestershire sauce and seasonings. Crumble beef over mixture and mix well. Pat half into a greased 9-in. x 5-in. loaf pan. Combine filling ingredients; spoon over meat mixture. pat remaining meat mixture over filling. bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink and a meat thermometer reads 16°; drain. Let stand for 10 minutes before slicing. Yield: 6 servings.

If you don't own an egg separator, crack an egg into a funnel over a bowl. The yolk will stay in the funnel and the while will pass through.

Nutritional Facts 1 serving (1 each) equals 337 calories, 17 g fat (9 g saturated fat), 130 mg cholesterol, 452 mg sodium, 14 g carbohydrate, 1 g fiber, 30 g protein.

Originally published as Ribbon Meat Loaf in Taste of Home Ground Beef Cookbook , p49

Light-Bodied Red Wine

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

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(1-1) of 1 reviews

Reviewed on Oct. 22, 2010 by Bean Q

Before subscribing to Taste of Home this was the only meat loaf our family would eat. Taste of Home has just given me so many more flavors and options, but we still like this old standby.