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Bean and Meat Loaf

 Bean and Meat Loaf
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
12 ServingsPrep: 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 ground beef
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    With Johnsonville Italian Sausage.

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  • 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.

2 of 2

Bean and Meat Loaf (continued)

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: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now