Tomato Meat Loaf Recipe
Tomato Meat Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My husband is on a low-fat diet, so I try to make dishes that are lower in fat, sugar and salt but still have flavor," offers Linda Begley of Stoutsville, Missouri. Her easy-to-fix meat loaf, topped with slices of tomato, is tender, tasty and cuts nicely.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup fat-free milk
  • 1/4 cup ketchup
  • 1 cup quick-cooking oats
  • 1 slice white bread, crumbled
  • 4 saltines, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 medium tomato, sliced

Directions

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour.
Arrange tomato slices over loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter. Yield: 8 servings.
Originally published as Tomato Meat Loaf in Taste of Home February/March 2003, p46

Nutritional Facts

1 slice: 299 calories, 13g fat (5g saturated fat), 69mg cholesterol, 442mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

  • 1 egg, lightly beaten
  • 1/2 cup fat-free milk
  • 1/4 cup ketchup
  • 1 cup quick-cooking oats
  • 1 slice white bread, crumbled
  • 4 saltines, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • 1 medium tomato, sliced
  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour.
  2. Arrange tomato slices over loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Using two large spatulas, carefully transfer meat loaf to a serving platter. Yield: 8 servings.
Originally published as Tomato Meat Loaf in Taste of Home February/March 2003, p46

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