Meat Loaf with Herbs

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May 22, 2018

This Anne Lindsay extra-lean ground beef recipe appears in the Heart and Stroke Foundation of Canada cookbook: Lighthearted at Home.

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: 4 servings


1 slice bread, crumbled

¼ cup (50 mL) low-fat milk

1 onion, minced

1 stalk celery (with leaves), minced

¼ cup (50 mL) chopped fresh parsley

¼ cup (50 mL) minced sweet green or red pepper

1 tsp (5 mL) dried thyme leaves (or 1 tbsp/15 mL fresh)

1 tbsp (15 mL) chopped fresh rosemary or oregano

1 clove garlic, minced

1 egg, lightly beaten

¼ cup (50 mL) ketchup

1 ½ tsp (7 mL) Worcestershire sauce

¼ tsp (1 mL) or less salt and pepper

1 lb (0.45 kg) Extra-lean ground beef


1. Combine bread crumbs and milk in large bowl. Stir in onion, celery, parsley, green pepper, thyme, rosemary, garlic, egg, ketchup, Worcerstershire, salt and pepper; mix well.

2. Add beef; mix lightly. Transfer to 9 x 5-inch (2 L) loaf pan.

3. Insert meat thermometer into centre of loaf, avoiding touching bottom of the pan. Bake in 350°F (180°C) oven for 1 hour or until meat thermometer reads 160°F (71°C); drain off fat. Let stand for 10 minutes; cut into thick slices.

• Excerpted from: Lighthearted at Home. Copyright (c) 2010 by Anne Lindsay & Associates Ltd. Excerpted with permission of the publisher John Wiley & Sons Canada, Ltd.
• Make Ahead Tip: Cover and refrigerate uncooked meat loaf for up to 3 hours in advance.


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