NEXT RECIPE >

Family-Favorite Meat Loaf Recipe
Family-Favorite Meat Loaf Recipe photo by Taste of Home
Next Recipe

Family-Favorite Meat Loaf Recipe

Read Reviews
4 12 10
Publisher Photo
Combining ground beef with ground turkey is the key to this flavorful meat loaf that's sure to become a menu staple. Horseradish adds just the right amount of zip. It has my husband's seal of approval! —Colette Gerow, Raytown, Missouri
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup egg substitute
  • 1 can (6 ounces) tomato paste, divided
  • 2 tablespoons Dijon mustard
  • 2 teaspoons prepared horseradish, divided
  • 1/2 cup quick-cooking oats
  • 1 envelope onion soup mix
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon steak seasoning
  • 1 pound lean ground beef
  • 1/2 pound lean ground turkey
  • 1 teaspoon water
  • 1/2 teaspoon sugar

Nutritional Facts

250 calories: 1 slice, 10g fat (3g saturated fat), 76mg cholesterol, 763mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 24g protein Diabetic Exchanges: 0 starch, 3 lean meat 1 vegetable 1 fat.

Directions

  1. In a large bowl, combine the egg substitute, 1/2 cup tomato paste, mustard, 1 teaspoon horseradish, oats, soup mix, garlic powder and steak seasoning. Crumble beef and turkey over mixture and mix well.
  2. Shape into a loaf and place in an 11-in. x 7-in. baking dish coated with cooking spray. Combine the water, sugar, remaining tomato paste and remaining horseradish; spread over meat loaf.
  3. Bake, uncovered, at 350° for 45-55 minutes or until a meat thermometer reads 165°. Drain if necessary. Yield: 6 servings.
Originally published as Family-Favorite Meat Loaf in Healthy Cooking April/May 2009, p57

Light-Bodied Red Wine

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


Reviews for Family-Favorite Meat Loaf

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
BIGRUNNINGTAZ
Reviewed Jan. 19, 2013

"This is really good and even better as leftovers."

MY REVIEW
Karnold249
Reviewed Jan. 12, 2013

"I followe the recipe exactly and it was terrific. When I told my husband it was good enough for company, he replied he didn't want to share it with company."

MY REVIEW
OhBarbi
Reviewed Jan. 8, 2013

"Very tasty, made according to recipe. I would have liked a little more sauce on top and also some chopped green pepper in the mix, but it has a good flavor."

MY REVIEW
jillanglemyer
Reviewed Jan. 7, 2013

"@ Dave I have never seen a " sick" meat loaf. I think the word would be "healthful". This is very good meat loaf."

MY REVIEW
Dave Janis
Reviewed Jan. 6, 2013

"Meatloaf is supposed to be tasty...not healthy."

MY REVIEW
cafeheaven2
Reviewed Jan. 6, 2013

"Wow! For flavor and texture it'd be hard to beat this recipe. If you have a yearning for Meat Loaf, searching recipes and looking for "The One", then look no further. Making this one my "go to" meatloaf recipte."

MY REVIEW
PieGuy
Reviewed Jan. 6, 2013

"cee-jay,

One large egg will be okay.
I used 2 with no problem."

MY REVIEW
DCHeilman
Reviewed Jan. 6, 2013

"According to Egg Beater's web site, 3 tablespoons of egg substitue = one egg- there are 5.3 tablespoons in a 1/3 cup so if you use two eggs that should work.(it'd be a smidge more, but I don't think it should alter the recipe too much)"

MY REVIEW
cee-jay
Reviewed Jan. 6, 2013

"Question: How many large eggs are equal to 1/3 cup egg substitute? I have the turkey and beef need to prepare this recipe but need to know how many eggs to use ASAP."

MY REVIEW
fredaevans
Reviewed Jan. 6, 2013

"Not a Horseradish fan so I pass on that but do substitute red pepper flakes. Gives it a nice kick."

Loading Image