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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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When I make meat loaf, I usually just mix together whatever I have on hand. One time I added leftover kidney beans I had in the fridge, and my family loved the meat loaf's soft texture. Now it's our favorite. Patricia Zwerk of Tucson, Arizona Ingredients:
2 eggs, lightly beaten |
1-1/2 cups ketchup, divided |
1 can (16 ounces) kidney beans, rinsed, drained and mashed |
1 cup seasoned bread crumbs |
1 large onion, chopped |
1 celery rib, chopped |
2 teaspoons worcestershire sauce |
1 teaspoon salt-free lemon-pepper seasoning |
1/2 teaspoon seasoned salt |
2-1/2 pounds ground beef |
1/2 cup water |
Directions:
1. In a large bowl, combine the eggs, 1 cup ketchup, beans, bread crumbs, onion, celery, Worcestershire sauce, lemon-pepper and seasoned salt; crumble beef over mixture and mix well.
2. Shape into two loaves. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
3. In a bowl, combine water and remaining ketchup; pour over meat loaves. Bake, uncovered, at 325° for 70 minutes or until meat is no longer pink and a meat thermometer reads 160°. Yield: 12 servings.
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