Tangy Meat Loaf

Name: Tangy Meat Loaf
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings.
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

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

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 9x5-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 thermometer reads 160°.

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.