Favorite Meat Loaf

Meatloaf is not generally thought of as a meal fit for company, except maybe for a family gathering, but this recipe produces one that could be, in my opinion. The reason I say this is because this meatloaf is not one of those that is so full of fillers you would not recognize it as a meat dish. The slices are firm textured and don't fall apart into several pieces when cut and placed on the plate.

Like most people, we love a baked potato as part of this meal. To ensure that the potatoes are cooked through and fork-tender when the meatloaf is ready, push a metal skewer through each potato lengthwise. The metal acts as a heat conductor and the potato cooks more evenly. Cook the potatoes along side the meatloaf on the oven rack.

There is always left-over meatloaf for us, which is quickly reheated in the microwave, one minute per side, on high heat, on a covered plate. I do the potatoes in the microwave for the left-over meal. Follow the manufacturers instructions for your oven, or pierce the potato with a knife and wrap in plastic wrap. Place in the microwave on the turn table and cook on high heat until cooked through and fork-tender, about 5 minutes in my microwave. Blessings...

Recipe:

1 lb. ground beef, 4% fat

1/2 cup fine dry bread crumbs

1/4 cup non-fat plain yogurt

1 egg

1-1/2 teaspoons finely minced onion

1/2 teaspoon salt

1/2 teaspoon prime rib seasoning, optional

1/4 cup ketchup

Place all the ingredients in a medium size bowl and mix lightly with your hands just until blended. Do not over mix as this will toughen the meatloaf. Now place the meat in a 5" x 9" loaf pan and shape into a loaf. Bake in a 350 degree oven for 50 minutes. To serve, remove loaf from pan and place on a serving plate. Let meat rest for 10 minutes, covered to keep warm.

Yield: 6 to 8 servings

117 calories per slice

Tip: This recipe can easily be doubled.