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
Total TimePrep: 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 lean ground beef
- 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 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.
Nutrition Facts1 each: 252 calories, 9g fat (4g saturated fat), 69mg cholesterol, 590mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 25g protein.
Originally published as Tangy Meat Loaf in Taste of Home Ground Beef Cookbook-Book
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