Classic-Meat-LoafAN AMERICAN Classic

Meat loaf has a lot going for it. It's simple to prepare, it's filling and it can be modified to please every palate. Here, four recipes to help you meat your match.

FOUR loaves to love

CLASSIC MEAT LOAF

ACTIVE: 10 MIN I TOTAL: 1 HR I SERVES 6

2 Tbsp ketchup
1 Tbsp brown sugar
2 large eggs
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 tsp dry oregano
Kosher salt and pepper
1/2 cup dry bread crumbs
1 small onion, finely chopped
1/2 cup fresh flat-leaf parsley, chopped
3/4 lb ground beef chuck
3/4 lb ground pork

1 Heat oven to 375°F. Line a rimmed baking sheet with foil. In a bowl, combine the ketchup and brown sugar.

2 In a large bowl, whisk together the eggs, tomato paste, Worcestershire, oregano, 3/4 tsp salt and 1/2 tsp pepper, stir in the bread crumbs. Add the onion and parsley and mix to combine.

3 Add the beef and pork and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Brush loaf with the ketchup-brown sugar mixture. Bake until the internal temperature registers 150°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.

PER SERVING: 299 CAL, 16 G FAT (6 G SAT FAT), 143 MG CHOL, 515 MG SOD, 24 G PRO, 13 G CAR, 6 G SUGAR, 1 G FIBER


LAMB, BALSAMIC & SUNDRIED TOMATO MEAT LOAFlamb-basalmic


ACTIVE: 15 MIN I TOTAL: 1 HR 5 MIN I SERVES 6

1 lemon
2 large eggs
2 Tbsp balsamic vinegar
Kosher salt and pepper
1/2 cup rolled oats
4 cloves garlic, thinly sliced
2 large shallots, finely chopped
1/2 cup sundried tomatoes, chopped
1 Tbsp fresh rosemary, finely chopped
1 1/2 lb ground lamb

1 Heat oven to 375°F. Line a rimmed baking sheet with foil. Using a vegetable peeler, remove 2 strips of zest from the lemon and very thinly slice on a diagonal.

2 In a large bowl, whisk together the eggs, vinegar, 3/4 tsp salt and 1/2 tsp pepper; stir in the oats. Add the garlic, shallots, sundried tomatoes, rosemary and lemon zest and mix to combine.

3 Add the lamb and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 150°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.

PER SERVING: 276 CAL, 14 G FAT (6 G SAT FAT), 141 MG CHOL, 419 MG SOD, 26 G PRO, 11 G CAR, 3 G SUGAR, 1 G FIBER


TURKEY, CARROT & MUSHROOM MEAT LOAFturkey-carrot


ACTIVE: 15 MIN I TOTAL: 1 HR 5 MIN I SERVES 6

2 large eggs
2 Tbsp Dijon mustard
1 Tbsp fresh thyme leaves
Kosher salt and pepper
2 slices whole-wheat sandwich bread, torn into small pieces
8 oz mushrooms, thinly sliced
4 scallions, thinly sliced
1 medium carrot, grated
1 1/2 lb ground turkey


1 Heat oven to 375°F. Line a rimmed baking sheet with foil.

2 In a large bowl, whisk together the eggs, mustard, thyme, 3/4 tsp salt and 1/2 tsp pepper, stir in the bread. Add the mushrooms, scallions and carrot, and mix to combine (some of the mushrooms will break).

3 Add the turkey and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 160°F, 40 to 45 minutes. Let rest for 5 minutes before slicing.

PER SERVING: 258 CAL, 13 G FAT (3 G SAT FAT), 153 MG CHOL, 518 MG SOD, 27 G PRO, 8 G CAR, 2 G SUGAR, 2 G FIBER


LENTIL, ROASTED PEPPER & SPINACH VEGETABLE LOAF
lentil-roasted-pepper


ACTIVE: 15 MIN I TOTAL: 1 HR I SERVES 6

2 large eggs
2 Tbsp olive oil
1 15-oz can lentils, rinsed
1 small red onion, finely chopped
2 cups baby spinach chopped (about 2 oz)
1 jar red roasted red pepper, cut into 1/2-in. pieces
2 oz feta cheese, crumbled
1 6-oz package falafel mix (we used Near East)


1 Heat oven to 375°F. Line a rimmed baking sheet with foil.

2 In a large bowl, whisk together the eggs, oil and 2 Tbsp water. Add the lentils, red onion, spinach and roasted red pepper and mix to combine; fold in the cheese.

3 Add the falafel mix and stir to combine. Transfer the mixture to the prepared baking sheet and shape into a 9 x 3 1/2-in. loaf. Bake until the internal temperature registers 150°F, 30 to 35 minutes. Let rest for 5 minutes before slicing.

PER SERVING: 267 CAL, 9 G FAT (3 G SAT FAT), 79 MG CHOL, 731 MG SOD, 17 G PRO, 27 G CAR, 5 G SUGAR, 10 G FIBER.