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My Take on Mom's Meat Loaf

 My Take on Mom's Meat Loaf
Here's a lower-in-fat-and-salt take on my mother's original recipe. I substituted fresh ingredients like garlic, mushrooms and onions for dried onion soup mix and garlic powder, etc. It's still dense, hearty and tastes like home. —Brenda Moehringer, Gansevoort, New York
4 ServingsPrep: 20 min. Bake: 35 min. + standing


  • 1 egg white
  • 1 tablespoon steak sauce
  • 1 tablespoon Worcestershire sauce
  • 5 medium fresh mushrooms, finely chopped
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup finely chopped sweet onion
  • 2 tablespoons grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1 teaspoon dried sage leaves
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 pound lean ground beef (90% lean)
  • Barbecue sauce, optional


  • In a large bowl, combine the first 11 ingredients. Crumble beef over
  • mixture and mix well. Shape into a loaf; place in an 11-in. x 7-in.
  • baking dish coated with cooking spray.
  • Bake, uncovered, at 350° for 35-40 minutes or until no pink
  • remains and a meat thermometer reads 160°. Let stand for 10
  • minutes before slicing. Drizzle with barbecue sauce if desired.
  • Yield: 4 servings.
Nutritional Facts: 2 slices (calculated without barbecue sauce) equals 264 calories,

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My Take on Mom's Meat Loaf (continued)

Nutritional Facts: 11 g fat (4 g saturated fat), 71 mg cholesterol, 503 mg sodium, 15 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.