ANOTHER MEATLOAF

Meatloaf, like stuffing, is all about family traditions. If you're a longtime reader of The Food of Love, you might remember that my mom's meatloaf was one dish that I could not and would not eat. That said, I'm also fickle when it comes to meatloaf. My favorites are quickly replaced by new favorites. That said, when I saw this recipe for meatloaf in the new Cooking Light Easy Winter Recipes magazine, I decided to give it a try.

6 servings, 2 slices each
1 slice bread (I replaced this with 1 oz panko breadcrumbs)
2 tbs fat free milk
1/2 cup ketchup, divided
2/3 lb extra lean ground beef
1/2 lb lean ground veal
6 oz lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tbs Dijon mustard
1 tsp dried basil
3/4 tsp salt
1/4 tsp pepper
2 large egg whites
cooking spray

Preheat oven to 350 degrees. Combine breadcrumbs (or panko) and milk in a large bowl. Let stand 5 minutes. Add 2 tbs ketchup and remaining ingredients except cooking spray. Shape meat mixture into a 9X5 inch loaf on a broiler pan coated with cooking spray. Spread the remaining 6 tbs ketchup over the top of the meatloaf. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees. Cut the loaf into 12 slices.
*****************************************************
TASTE NOTES
This meatloaf proved my theory that meatloaf is a very personal thing. DSO loved it and raved about it for days. He was sadly disappointed when it was finally gone, having eaten it for dinner and lunch before adding the "dregs" to a bowl of soup. I, on the other hand, found the taste quite pleasing, but something about the texture just didn't do it for me. And so the search  for that quintessential meatloaf goes on.