A touch of horseradish adds zesty flavour to classic meat loaf. Cooking the onion, celery and garlic before adding them to the mixture ensures their tenderness and mellows their flavours.
HANDS-ON TIME
25 minutes
TOTAL TIME
1½ hours
MAKES
4 servings
INGREDIENTS
1 tbsp vegetable oil
1 onion, finely diced
1 rib celery, finely diced
1 clove garlic, minced
⅔ cup fresh bread crumbs
1 egg, lightly beaten
1 tbsp prepared horseradish
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp pepper
450 g lean ground beef
3 tbsp ketchup
DIRECTIONS
In skillet, heat oil over medium heat; cook onion, celery and garlic, stirring occasionally, until softened, about 8 minutes. Transfer to large bowl; let stand for 10 minutes.
Stir in bread crumbs, egg, horseradish, Worcestershire sauce, salt and pepper. Add beef; mix just until combined. Shape into 7- x 4-inch (18 x 10 cm) log; place on foil-lined rimmed baking sheet. Brush all
over with ketchup.
Bake in 375°F (190°C) oven until instant-read thermometer inserted in centre reads 160°F (71°C), 45 to 50 minutes. Let stand for 10 minutes before slicing.
NUTRITIONAL INFORMATION, PER SERVING: about 304 cal, 24 g pro, 18 g total fat (6 g sat. fat), 10 g carb, 1 g fibre, 110 mg chol, 567 mg sodium, 440 mg potassium. % RDI: 4% calcium, 19% iron, 4% vit A, 8% vit C, 13% folate.
VARIATION
CLASSIC BARBECUE BEEF MEAT LOAF
Omit horseradish. Stir in 1 tsp chili powder and ½ tsp each ground cumin and ground coriander along with bread crumbs. Brush with prepared barbecue sauce instead of ketchup.
