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Bean and Meat Loaf Recipe

Bean and Meat Loaf Recipe

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

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.

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.

Wine Pairings

Light-Bodied Red Wine

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