Double-Cheese Meat Loaf

I had to wait for left-overs to decide on this one. Like most meat loaves, there was no overwhelming wow factor to this. It is just a basic meat loaf. But left-overs, it was pretty good.

I made it. It was really easy. The hardest part was that our meat loaf pan was flaking metal, so we just put it in a pan and made it free form.

Overall, it was good and I would have again.

Double-Cheese Meat Loaf

Yield: 6 servings (serving size: 2 slices)

Cooking spray
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef (used 1 lbs)
1/2 pound lean ground pork (used .5 lbs)
1/2 pound lean ground veal (didn't use)

Preheat oven to 375°.

Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.

Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.

Remove meat loaf from pan, and cut into 12 slices.

Note: Substitute lean ground beef for the ground veal and pork, if desired.

CALORIES 329 (38% from fat); FAT 13.9g (sat 5.6g,mono 5.3g,poly 1.2g); IRON 2.4mg; CHOLESTEROL 133mg; CALCIUM 196mg; CARBOHYDRATE 15.1g; SODIUM 801mg; PROTEIN 33.8g; FIBER 1g

Cooking Light, SEPTEMBER 1998