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Zesty Horseradish Meat Loaf

Zesty Horseradish Meat Loaf
“This is a tasty, zippy meat loaf. Make sandwiches out of the leftovers and get double duty out of this delicious meat loaf with a kick. Nancy Zimmerman of Cape May Court House, New Jersey
8 ServingsPrep: 15 min. Bake: 45 min. + standing

Ingredients

  • 4 slices whole wheat bread, crumbled
  • 1/4 cup fat-free milk
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chili sauce
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1/2 cup ketchup

Directions

  • In a large bowl, soak bread in milk for 5 minutes. Drain and discard
  • milk. Stir in the celery, onion, horseradish, mustard, chili sauce,
  • egg, Worcestershire sauce, salt and pepper. Crumble beef over
  • mixture and mix well.
  • Shape into a loaf in an 11-in. x 7-in. baking dish coated with
  • cooking spray. Spread top with ketchup. Bake at 350° for 45-55
  • minutes or until no pink remains and a thermometer reads 160°.
  • Let stand for 10 minutes before cutting.
  • Serve immediately or before baking and adding ketchup, freeze meat
© Taste of Home 2012

2 of 2

Zesty Horseradish Meat Loaf (continued)

Directions (continued)

  • loaf in a freezer container for up to 3 months.
  • To use frozen meat loaf: Thaw in the refrigerator overnight. Spread
  • top with ketchup. Bake as directed. Yield: 8 servings.
Nutrition Facts: 1 slice equals 207 calories, 8 g fat (3 g saturated fat), 79 mg cholesterol, 640 mg sodium, 14 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012