Recipes:
**Meat Loaf Supreme**
**INGREDIENTS**
1 small onion
½ green bell pepper
½ cup milk
1 egg
¾ cup seasoned bread
crumbs
1 teaspoon dried basil
1 tablespoon dried
parsley
⅛ teaspoon pepper
1½ pounds lean
ground beef
**TOPPING:**
3 tablespoons ketchup
1 tablespoon honey
½ teaspoon
Worcestershire sauce
**SERVES 6**
**Make Ahead**
Prepare as recipe directs up
to 2 days in advance. Cover
meat loaf and refrigerate.
Serve cold, or reheat in a
warm oven.
**VARIATION**
For a lean Mexican
version, substitute
ground turkey for
the ground beef
and add ¼ cup
salsa to the meat
loaf mixture.
**1** Preheat oven to 350°F.
Line a 9 x 5-inch loaf
pan with foil. Spray with
cooking spray. Chop onion
and bell pepper together in
a food processor.
**2** Combine milk and egg
in a large bowl; add
bread crumbs, basil,
parsley and pepper. Stir
until blended. Add onion
and pepper; mix well.
Add beef; mix just to
combine ingredients.
**3** Shape beef mixture in
prepared loaf pan. Do
not pack. For topping,
combine ketchup, honey
and Worcestershire sauce
in a small bowl. Mix well.
Spread evenly over top of
meat loaf.
**4** Bake meat loaf until
cooked through, about
1 hour. Place pan on
wire rack; let stand for
5 minutes. Lift meat loaf
out of pan and place on a
serving platter. Remove
foil. Serve immediately.
Make It Quicker
• To quickly blend
meat loaf ingredients
without a mess, simply
slip plastic sandwich
baggies over your
hands before mixing.
• A foil-lined loaf pan
allows you to lift the
meat loaf out easily—
without sticking.
