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Zesty Horseradish Meat Loaf

You’ll love the bit of heat in this tasty meat loaf. Make sandwiches out of the leftovers to get double duty out of the classic comfort food. —Nancy Zimmerman, Cape May Court House, New Jersey
  • Total Time
    Prep: 15 min. Bake: 45 min. + standing
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • Soak bread in milk for 5 minutes. Drain and discard milk. Stir in next 9 ingredients. Crumble beef over mixture and mix lightly but thoroughly.
  • Shape into a loaf in a15x10x1-in. baking pan coated with cooking spray. Spread top with ketchup. Bake at 350° until a thermometer inserted in the center 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.
Nutrition Facts
1 slice: 207 calories, 8g fat (3g saturated fat), 79mg cholesterol, 640mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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