MEAT
LOAF
RECIPES
food
W E E K N IG H T M EAT LO A F
W ITH H ER B ED PO TA TO ES
This M editerranean-flavored lo a f is unique
because it’s easily p a tte d into a square baking
dish an d cooks faster. I t ’s denser than som e o f
the oth er loaves because it ju s t has one egg
fo r the tw o po u n ds o fm ea t.
PREP: 45 MIN. OVEN: 350oF BAKE: 45 MIN.
STAND: 10 MIN.
i
egg, lig h tly beaten
/2
cup plain lo w -fa t y o g u rt
i
m edium on io n, fin e ly chopped
/3
cup fin e d ry bread cru m bs
1
Tbsp. snipped fre sh oregano
2
tsp. snipped fre sh m int
2
tsp. fin e ly shredded lem on peel
3
cloves ga rlic, m inced
2
lb. g round b e ef o r g round lam b
/3
cup cru m b le d fe ta cheese
2
Roma to m a to e s, th in ly sliced
i
l em on, c u t in th in wedges
V
2
a m edium cucum ber, c u t up
Feta cheese (o p tio n a l)
i
recipe H erbed P otatoes,
right
1
. P reh eat oven to 350°F. L in e b o tto m o f a
9 x 9 x 2 -in c h b a k in g pan w ith p a rc h m e n t
pa per o r fo il; set aside.
2
. In large b o w l c o m b in e egg, yo g u rt, o n io n ,
b read cru m bs, oregano, m in t, le m o n peel,
ga rlic, and V
2
tsp.
salt.
A d d b e e f and V
3
cup
feta cheese. M ix lig h tly to com bine. E ve n ly
spread m e a t m ix tu re in to p re p a re d b a k in g
pan, pressing in to th e corners and sha ping a
fla t to p (see “ Press and Layer,” rig h t). A rra n g e
to m a to and le m o n slices o n th e loaf.
3
. Bake 45 to 50 m in u te s o r u n til an
in sta n t-re a d th e rm o m e te r in se rte d in ce n te r
o f lo a f reads 160°F. Spoon o r p o u r o ff fat. L e t
lo a f stand 10 m inu tes. T o serve, c u t in squares;
to p w ith lem o n, ch o p p e d cucu m ber, and
m in t. Serve w ith feta cheese and H e rb e d
Potatoes. MAKES 9 SERVINGS.
HERBED POTATOES In large b o w l, co m b in e
2
lb. sm a ll re d -skin n e d potatoes, sliced, and
2
Tbsp. o liv e o il. Place sliced potatoes on
s h a llo w p a rc h m e n t-lin e d b a k in g pan. Bake
in oven w ith m e a t lo a f a t 350° fo r 45 m inu tes,
s tirrin g occasionally. R em ove fro m oven.
s p rin k le w ith 1 Tbsp. snip p e d fre sh rosem ary,
1
/4 tsp. salt and
1
/4 tsp. g ro u n d b la ck pepper.
EACH SERVING
430 cal, 2 7 g fa t, 101 m g chol,
379 m g sodium , 25 g carbo, 3 g fiber, 23 g pro.
p r e s s a n d la y e r
U nlike m ost m eat loaves,
th e W eeknight M eat
Loaf,
left,
lets th e pan do
th e w o rk. Evenly press
m eat m ixtu re in to a
9
-inch square baking
pan, m aking sure to push
m ixtu re in to th e corners.
Pat th e surface fla t and
to p w ith to m a to and
lem on slices.
BETTER HOMES AND GARDENS
MARCH 2010
2 0 3
lo r m e l
T h e s i m p l e a n s w e r : H O R M E L ® N A T U R A L C H O I C E ® s a n d w i c h m e a t .
I t 's t h e a l l - n a t u r a l w a y t o e n j o y a g r e a t - t a s t i n g l u n c h . V i s i t h o r m e l . c o m .
How can
I preserve
lunchtime
without any
preservatives?
©2010 Hormel Foods, LLC
