- 4 slices whole wheat bread, crumbled
- 1/4 cup fat-free milk
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup prepared horseradish
- 2 tablespoons Dijon mustard
- 2 tablespoons chili sauce
- 1 large egg, lightly beaten
- 1-1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1/2 cup ketchup
- Soak bread in milk for 5 minutes. Drain and discard milk. Stir in next nine ingredients. Crumble beef over mixture and mix well.
Shape into a loaf in an 11x7-in. baking dish coated with cooking spray. Spread top with ketchup. Bake at 350° until a thermometer reads 160°, 45-55 minutes. Let stand 10 minutes before cutting.
Freeze option: Omitting ketchup, bake as directed. Securely wrap cooled meat loaf in plastic wrap and foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap and spread top with ketchup. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until a thermometer inserted in center reads 160°. Let stand 10 minutes before cutting. Yield: 8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Zesty Horseradish Meat Loaf
"The flavor of this meat loaf was outstanding. I was worried about the texture but the milk soaked bread really kept it from being dry. I was out of Worcestershire and so used BBQ sauce mixed in with the ketchup."
"The best meatloaf we've had in a while! A true winner! My husband hid some to make a sandwich for work with the next day! Love it!"
"Adding horseradish to meatloaf is a brilliant idea! It really livens up to recipe. It adds some zest, without being too overpowering. I will definitely make this again for my family."
"My husband refused to eat meatloaf until I tried this recipe. He loves horseradish ... this became an instant "hit". Thank you for sharing!"
"This meatloaf lives up to it's name "Zesty". My husband loved it. I am also a vegetarian like Nancy so I did not try it but I love that it incorporates whole wheat bread. I save (freeze for bread crumbs, overnight french toast, etc.) all the heels of my bread so no waste. I used 93% lean ground beef and the meatloaf was still very moist. This is a great way to use horseradish from the garden."
"My family really liked this zesty meatloaf! It was wonderful! A nice change from our regular recipe!"
"You know the saying, 'if it's not broke, don't fix it'? Well, that's how we feel about trying new meatloaf recipes - we have a pretty great traditional one. I LOVE horseradish and this immediately caught my eye. It was definitely a strong variation from our traditional but very tasty. I accidently forgot the chili sauce and it was still really good!"
"Ran across this recipe, and it is a keeper. Hubby and I both loved the taste, and it was juicy."
"I did not care for this at all. It had the texture of wet baby food and strong taste of horseradish. Not for me."
"This was SO good! Excellent, flavorful meatloaf recipe. I used Nature's Own Double Fiber Wheat Bread and Silk Unsweetened Original Almond Milk in the recipe to cut the fat and calories, and it took the calories down to 179/slice. Yay! My whole family enjoyed this, from ages 4 to 41. Definitely a keeper! I prepared it the night before as I was going to bed, covered it with foil in the loaf pan, and simply took it out to add the ketchup and bake it for dinner the next night. Made for an easy meal!"