Favorite Meatloaf

photo by:kraft

In pursuit of a perfect meatloaf? You just found it. The secret is using extra-lean beef and egg whites for a moist and tender—and smarter—dinnertime.

time

prep:

20 min

total:

1 hr 32 min

servings

total:

8 servings

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What You Need

large onion, finely chopped

1/4

cup KRAFT Lite Zesty Italian Dressing

lb. extra-lean ground beef

3/4

cup ketchup, divided

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

cup water

egg whites

1/2

cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 375°F.

COOK onions in dressing in skillet on medium heat 8 to 10 min. or until golden brown, stirring frequently. Cool slightly.

MIX meat, onions, 1/4 cup ketchup, stuffing mix, water and egg whites. Shape into 10x5-inch loaf in 13x9-inch baking dish; cover with remaining ketchup.

BAKE 55 min. to 1 hour or until done (160°F). Sprinkle with cheese; bake 2 min. or until melted.

Kraft Kitchens Tips

Makeover - How We Did It

We've made over this traditional entree and cut more than half the fat by using extra-lean ground beef and egg whites instead of whole eggs. As a result, this saves 6g of fat per serving.

How to Safely Prepare a Meatloaf

After shaping a meatl oaf with your hands, be sure to wash your hands thoroughly with soap and hot water for at least 20 sec. A quick rinse under the faucet is not enough to kill any harmful bacteria.

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dbagarrison96

posted:3/19/2013

This was great. Family loved it.

smalmand1

posted:3/18/2013

My husband loved this meatloaf.

hansena2206

posted:2/20/2013

I love this meatloaf. It makes a lot, so we generally cut the recipe in half. We also pat it out flat (about 1-1.5" thick), lay some fresh spinach and shredded mozzarella on it, and roll it up like a jellyroll for a stuffed meatloaf. Delicious!

coloradogirl86

posted:2/13/2013

I've made this several times and it is always a hit.

a cook

posted:1/17/2013

Instead of chopping up a large onion, I wiped my tears and opened an envelope of Lipton onion soup, increased water to 1 1/2 c and used three whole eggs. Delicious! Sandwiches next day were superb!

a cook

posted:12/9/2012

Made as is and turned out moist and delicious. 1hr in glass pyrex.

deter01

posted:12/7/2012

a little soggy but other than that, perfect. May add breadcrumbs next time to harden up. My new meatloaf recipe for sure.

Spacegrl50

posted:12/2/2012

Darn! My secrets out! I have used stuffing mix for years in my meatloaf and everybody always raved about it, now anybody can do it! The best recipe ever!

Bridgette61

posted:9/23/2012

Actually we are not big meat eaters, but on a cool fall night this comfort food hit the spot. Instead of using water as the recipe states, I used chicken broth & 1/3lb less meat. Very moist & tasty.

aklingo

posted:9/5/2012

My husband and I loved this meatloaf! I followed the recipe exactly! It's a keeper!