- 1 can (8 ounces) crushed pineapple, undrained
- 4 egg whites
- 1/4 cup ketchup
- 2 cups soft bread crumbs
- 1 medium onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon prepared horseradish
- 2 pounds lean ground beef
- 1/4 cup orange juice
- 3 tablespoons ketchup
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-in. x 5-in. loaf pan. Cover and bake at 350° for 1 hour; drain. Combine glaze ingredients; pour over loaf. Bake, uncovered, 15 minutes longer or until the meat is no longer pink and a meat thermometer reads 160°. Yield: 8 servings.
Originally published as Tangy Meat Loaf in Taste of Home Ground Beef Cookbook 1999, p52
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Tangy Meat Loaf
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