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Bean and Meat Loaf Recipe
Bean and Meat Loaf Recipe photo by Taste of Home

Bean and Meat Loaf Recipe

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When I make meat loaf, I usually just mix together whatever I have on hand. One time I added leftover kidney beans I had in the fridge, and my family loved the meat loaf's soft texture. Now it's our favorite. —Patricia Zwerk of Tucson, Arizona
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min.
MAKES: 12 servings

Ingredients

  • 2 eggs, lightly beaten
  • 1-1/2 cups ketchup, divided
  • 1 can (16 ounces) kidney beans, rinsed, drained and mashed
  • 1 cup seasoned bread crumbs
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1/2 teaspoon seasoned salt
  • 2-1/2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup water

Nutritional Facts

One serving equals 267 calories, 10 g fat (4 g saturated fat), 70 mg cholesterol, 853 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Directions

  1. In a large bowl, combine the eggs, 1 cup ketchup, beans, bread crumbs, onion, celery, Worcestershire sauce, lemon-pepper and seasoned salt; crumble beef over mixture and mix well.
  2. Shape into two loaves. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  3. In a bowl, combine water and remaining ketchup; pour over meat loaves. Bake, uncovered, at 325° for 70 minutes or until meat is no longer pink and a meat thermometer reads 160°. Yield: 12 servings.
Originally published as Deluxe Meat Loaf in Light & Tasty December/January 2002, p27

Nutritional Facts

One serving equals 267 calories, 10 g fat (4 g saturated fat), 70 mg cholesterol, 853 mg sodium, 21 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Light-Bodied Red Wine

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

Reviews for Bean and Meat Loaf(2)

AVERAGE RATING
   (4)
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MY REVIEW
Reviewed May. 15, 2014

I used this recipe to make meatballs in my pressure cooker, very good. I made some changes only out of what was in my pantry, I used black eyed peas instead of kidney (nothing wrong with kidney I just only had black eyed peas), I only had one pound of ground beef so I just doubled the bean amount and I had no bread crumbs so I used cracker crumbs (l had a box of Matzos in cupboard). I think meatballs are gonna become a regular meal in our home now, they only take 20 minutes to cook in the pressure cooker. thanks.

MY REVIEW
Reviewed Jan. 10, 2010

This was just excellent. It was moist and yummy. The Kidney beans really add a nice texture. Plus it freezes really well. Will definiately make again.

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