The Best Meat Loaf in the World

Super Food
The best meat loaf in the world

Every family has its own meat loaf recipe and many of them start with a soup mix. However, this familiy recipe, given to me years ago by my mother-in-law, is made-from-scratch meat loaf. I'm not talking about the mushy, mystery meat loaf you may have eaten at restaurants. No, I'm talking about all beef meat loaf glazed with ketchup, brown sugar, and nutmeg.

Quality ingredients are what make this meat loaf so good. First of all, the recipe calls for only one kind of meat. The bread crumbs are fresh, not something from a can. The onions are fresh, too, though I've used dehydrated in a pinch. As for the glaze, it makes every mouthful of meat loaf extra delicious.

To make the meat loaf healthier I've changed a few of the ingredients. I use 90% lean or 93% lean ground beef, not the cheaper, fattier kind. Skim milk replaces whole milk.

Instead of white bread crumbs I use whole wheat bread crumbs. Often I use no-calorie brown sugar instead of regular.

You can make this meat loaf in minutes. A familiy of four, including two teens, will proably finsih off this meat loaf at one sitting. If you have any leftovers you can make meat loaf sandwiches or crumble the meat loaf into spaghetti sauce. Here's the recipe, a gift from my family to yours.

All Beef Meat Loaf with Tomato Glaze

INGREDIENTS: 3/4 cup fresh wheat bread crumbs; 3/4 cup skim milk; 1 1/2 pounds 90% or 93% lean ground beef; 2 large eggs, beaten; 1/4 cup grated onion; 1 teaspoon salt; 1/8 teaspoon frershly ground pepper; 1/2 teaspoon dried sage

Combine ingredients in a large mixing bowl with a fork. (Don't over-mix the meat loaf or it will be tough.) Turn meat mixture into a meat loaf pan. Smooth the top of the meat loaf with the tines of the fork. Prepare glaze with 1/4 cup ketchup, 3 tablespoons brown sugar (or no-calorie brown sugar), 1 teaspoon dry mustard, and 1/4 teaspoon nutmeg. Spread glaze evenly over meat loaf. Bake in 350 degree oven for 1 hour. Let meat loaf cool for 10 minutes before slicing. Makes 8-10 servings.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Before she became a health writer she was a food writer for the former "Rochester Magazine" in her hometown of Rochester, MN. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com. A five-star review of the book is also posted on Amazon.

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