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Tangy Meat Loaf

 Tangy Meat Loaf
The unusual ingredient of pineapple lends a slightly sweet flavor to this meat loaf. Our children took a copy of this treasured recipe with them when they left home. - Phyllis Mussman, Cedar Rapids, Iowa
8 ServingsPrep: 15 min. Bake: 1-1/2 hours


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • GLAZE:
  • 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.
To make soft bread crumbs, tear several slices of bread into 1-inch pieces. Place in a food processor or blender; cover and push the pulse button several times. One slice of bread yields about 1/2 cup of crumbs.

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Tangy Meat Loaf (continued)

Nutritional Facts: 1 serving (1 each) equals 252 calories, 9 g fat (4 g saturated fat), 69 mg cholesterol, 590 mg sodium, 16 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.