Zesty Horseradish Meat Loaf |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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âThis is a tasty, zippy meat loaf. Make sandwiches out of the leftovers and get double duty out of this delicious meat loaf with a kick. Nancy Zimmerman of Cape May Court House, New Jersey 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 egg, lightly beaten |
1-1/2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds ground beef |
1/2 cup ketchup |
Directions:
1. In a large bowl, soak bread in milk for 5 minutes. Drain and discard milk. Stir in the celery, onion, horseradish, mustard, chili sauce, egg, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well.
2. Shape into a loaf in an 11-in. x 7-in. baking dish coated with cooking spray. Spread top with ketchup. Bake at 350° for 45-55 minutes or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before cutting.
3. Serve immediately or before baking and adding ketchup, freeze meat loaf in a freezer container for up to 3 months.
4. To use frozen meat loaf: Thaw in the refrigerator overnight. Spread top with ketchup. Bake as directed. Yield: 8 servings.
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