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Ribbon Meat Loaf Recipe

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

Ingredients

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

Directions

  • 1. 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.

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 Pairings

Light-Bodied Red Wine

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