Bean and Meat Loaf Recipe

5 2 4
Bean and Meat Loaf Recipe
Bean and Meat Loaf Recipe photo by Taste of Home
Publisher Photo

Bean and Meat Loaf Recipe

Read Reviews
5 2 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

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 lean ground beef (90% lean)
  • 1/2 cup water

Directions

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.
Shape into two loaves. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
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

1 slice: 267 calories, 10g fat (4g saturated fat), 70mg cholesterol, 853mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

  • 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 lean ground beef (90% lean)
  • 1/2 cup water
  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

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MY REVIEW
MrsKase User ID: 3265136 82516
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
trisha6623 User ID: 1669030 130210
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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