Recipe
Author
Hy-Vee Test Kitchen
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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."
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs, lightly beaten | ||
| ⅓ 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
- Preheat oven to 350 degrees. Line a 3-quart baking dish with foil.
- 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.
- For glaze, in a small bowl combine 6 tablespoons ketchup, brown sugar and Worcestershire sauce; set aside.
- 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.
- 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.