P. Powel
It’s low in calories, very moist and has a divinely rich sweet ketchup glaze. It’s a whole lot skinnier than most meatloaf recipes because I’m using an extra lean ground beef, homemade whole wheat bread crumbs and egg whites.
By the way, making your own crumbs is really simple to do.
Meatloaf has always been a favorite at the Smith House. And though I’ve experimented with different flavors and ways to make it, there’s one particular recipe that all of us enjoy the most.As a kid, I loved my mama’s meatloaf. It was moist and well-seasoned. And it was the kind of recipe I think of when comfort food classics come to mind. But I’ve never liked meatloaf elsewhere. The others I’ve tried or more loaf-like.
Yes, I know it’s called meat LOAF, but I want way more meat and less like loaf bread. You know what I’m talking about.
To make a great meatloaf, choose extra lean ground beef. That way, the meatloaf stays together nicely and isn’t greasy.
Don’t worry. With this recipe, you’ll use plenty of other seasoning to create a great flavor. Those seasonings will also help the loaf keep it’s shape without drying it out.
For this recipe, I’ve learned to double the mix. My husband and boys can’t resist seconds on this one, so I’m including the family-size portion in the recipe at the bottom of the post.
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