Taste of Home
Bean and Meat Loaf
TOTAL TIME: Prep: 15 min. Bake: 70 min.
YIELD: 12 servings.
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
Ingredients
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2 eggs, lightly beaten
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1-1/2 cups ketchup, divided
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1 can (16 ounces) kidney beans, rinsed, drained and mashed
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1 cup seasoned bread crumbs
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1 large onion, chopped
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1 celery rib, chopped
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2 teaspoons Worcestershire sauce
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1 teaspoon salt-free lemon-pepper seasoning
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1/2 teaspoon seasoned salt
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2-1/2 pounds lean ground beef (90% lean)
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1/2 cup water
Directions
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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.
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2.
Shape into two loaves. Place in a 13x9-in. baking dish coated with cooking spray.
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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 thermometer reads 160°.
Nutrition 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.
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