Tomato Meat Loaf Recipe

Tomato Meat Loaf Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"My husband is on a low-fat diet, so I try to make dishes that are lower in fat, sugar and salt but still have flavor," offers Linda Begley of Stoutsville, Missouri. Her easy-to-fix meat loaf, topped with slices of tomato, is tender, tasty and cuts nicely.

This recipe is:

Diabetic Friendly

[X]

Rate Tomato Meat Loaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tomato Meat Loaf Recipe

Prep: 10 min. Bake: 1-1/2 hours

Yield: 8 Servings

10 90 100

Ingredients

1 egg, lightly beaten
1/2 cup fat-free milk
1/4 cup ketchup
1 cup quick-cooking oats
1 slice white bread, crumbled
4 saltines, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lean ground beef (90% lean)
1 medium tomato, sliced

Directions

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour.
Arrange tomato slices over loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter. Yield: 8 servings.

Nutritional Analysis: One serving equals 299 calories, 13 g fat (5 g saturated fat), 69 mg cholesterol, 442 mg sodium, 17 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

Originally published as Tomato Meat Loaf in Taste of Home February/March 2003, p46