Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 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
  • GLAZE:
  • 1/4 cup orange juice
  • 3 tablespoons ketchup

Directions

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.
Originally published as Tangy Meat Loaf in Taste of Home Ground Beef Cookbook 1999, p52

Nutritional Facts

1 each: 252 calories, 9g fat (4g saturated fat), 69mg cholesterol, 590mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 25g protein.

  • 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
  • GLAZE:
  • 1/4 cup orange juice
  • 3 tablespoons ketchup
  1. 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.
Originally published as Tangy Meat Loaf in Taste of Home Ground Beef Cookbook 1999, p52

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