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Tangy Meat Loaf Recipe

The unusual ingredient of pineapple lends a slightly sweet flavor to this meat loaf. Our children took a copy of this treasured recipe with them when they left home. - Phyllis Mussman, Cedar Rapids, Iowa

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Tangy Meat Loaf Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 8 Servings

15 75 90

Ingredients

1 can (8 ounces) crushed pineapple, undrained
4 egg whites
1/4 cup ketchup
2 cups soft bread crumbs
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon prepared horseradish
2 pounds lean ground beef
GLAZE:
1/4 cup orange juice
3 tablespoons ketchup

Directions

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-in. x 5-in. loaf pan. Cover and bake at 350° for 1 hour; drain. Combine glaze ingredients; pour over loaf. Bake, uncovered, 15 minutes longer or until the meat is no longer pink and a meat thermometer reads 160°. Yield: 8 servings.

To make soft bread crumbs, tear several slices of bread into 1-inch pieces. Place in a food processor or blender; cover and push the pulse button several times. One slice of bread yields about 1/2 cup of crumbs.

Nutritional Facts 1 serving (1 each) equals 252 calories, 9 g fat (4 g saturated fat), 69 mg cholesterol, 590 mg sodium, 16 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Tangy Meat Loaf in Taste of Home Ground Beef Cookbook , p52