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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We updated the classic recipe by adding cheddar cheese and tangy buttermilk. Ingredients:
1 1/2 ounces french bread, torn into pieces |
1/2 cup ketchup, divided |
1 cup coarsely chopped onion |
5 tablespoons chopped fresh flat-leaf parsley, divided |
1/4 cup nonfat buttermilk |
1 tablespoon minced fresh garlic (about 3 cloves) |
1 tablespoon dijon mustard |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
2 ounces sharp cheddar cheese, diced |
2 large eggs, lightly beaten |
1 pound ground sirloin |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350° for 6 minutes or until lightly toasted; cool. Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined.
3. Transfer the mixture to a 9 x 5inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160°. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.
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