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Ribbon Meat Loaf

 Ribbon Meat Loaf
This recipe came from a cookbook compiled by my sorority sisters. Leftovers, if there are any, make delicious sandwiches. - Janet Clatney, Saskatoon, Saskatchewan
6 ServingsPrep: 20 min. Bake: 1-1/2 hours + standing


  • 1 egg yolk
  • 1 cup milk
  • 3 slices bread, torn into small pieces
  • 1/4 cup finely chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon each celery salt, garlic salt, ground mustard, rubbed sage and pepper
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 slices bread, torn into small pieces
  • 1 egg white, beaten
  • 1 tablespoon water


  • In a large bowl, combine the first three ingredients. Let stand for 5
  • minutes. Add the onion, Worcestershire sauce and seasonings. Crumble
  • beef over mixture and mix well. Pat half into a greased 9-in. x
  • 5-in. loaf pan. Combine filling ingredients; spoon over meat
  • mixture. pat remaining meat mixture over filling. bake, uncovered,
  • at 350° for 1-1/2 hours or until meat is no longer pink and a
  • meat thermometer reads 16°; drain. Let stand for 10 minutes
  • before slicing. Yield: 6 servings.

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Ribbon Meat Loaf (continued)

If you don't own an egg separator, crack an egg into a funnel over a bowl. The yolk will stay in the funnel and the while will pass through.
Nutritional Facts: 1 serving (1 each) equals 337 calories, 17 g fat (9 g saturated fat), 130 mg cholesterol, 452 mg sodium, 14 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.