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.