Theresa McDermott's Meat Loaf

Recipe

Theresa McDermott's Meat Loaf

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Glazed and sliced meat loaf on a white plate with a garnish of fresh parsley

User Rating

3.56 out of 5 stars
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27 ratings

Recipe Data

10
Servings
25min
Prep
1hr25min
Total

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    Description

    His mother's meat loaf was always Doug McDermott's favorite meat. "The sauce makes it," he says. "It's very sweet and has a great kick to it. I've learned to make it myself and, if I can make it, anybody can do it."

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    2Hy-Vee large eggs, lightly beaten
    c.plus 6 tbsp Hy-Vee ketchup, divided
    ¾ c.Hy-Vee quick-cooking oats
    ½ c.finely chopped onion
    ¼ c.finely chopped green bell pepper
    ½ tsp.Hy-Vee kosher sea salt
    ¼ tsp.Hy-Vee black pepper
    1 ½ lbs.lean ground beef
    2 tbsp.packed Hy-Vee brown sugar
    2 tbsp.Hy-Vee Worcestershire sauce

    Directions

    1. Preheat oven to 350 degrees. Line a 3-quart baking dish with foil.
    2. In a large bowl, combine eggs and 1/3 cup ketchup. Stir in oats, onion, bell pepper, salt and pepper. Add ground beef; mix lightly. Lightly pat into a 9-by-5-inch loaf in prepared dish.
    3. For glaze, in a small bowl combine 6 tablespoons ketchup, brown sugar and Worcestershire sauce; set aside.
    4. Bake meat loaf for 1 hour or until internal temperature registers 160 degrees, spooning glaze over meat loaf for the last 25 minutes of baking.
    5. Let meat loaf stand 10 minutes before serving.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 85mg
    • Sodium: 410mg
    • Total Carbohydrates: 13g
    • Protein: 15g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 6%
    0%
    Iron 10%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Spring 2015.