Total preparation and cooking time: 1-1/2 hours

Directions:
1.    Heat oven to 350ºF. Combine all ingredients in large bowl, mixing lightly but thoroughly.

2.    Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350ºF oven 1 hour and 15 minutes to 1 hour and 20 minutes to medium doneness (160ºF) or until no longer pink in center and juices show no pink color.

3.    Let stand 10 minutes before cutting. Cut into slices.

Makes 6 servings.

Cook’s Tips: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form fine crumbs. One and one-half slices make about 1 cup crumbs.

Refrigerate leftovers promptly after serving (within two hours after cooking). The meatloaf may be divided into individual portions, placed in food-safe plastic bags or plastic wrap and stored in the refrigerator for 3 to 4 days. Individual meatloaf portions may also be frozen up to 3 to 4 months. Be sure to wrap the slices in moisture-proof material such as freezer paper, food-safe plastic freezer bags or heavy aluminum foil. Press out as much air as possible before sealing and label the package with the date.

 To defrost meatloaf safely, do not unwrap. Place it on a tray in the refrigerator the day before needed; let thaw overnight in the refrigerator. Never defrost at room temperature.

 Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even if a 160?F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160ºF.

 Nutrition information per serving, using 95% lean ground beef, 1/6 of recipe:  251 calories; 9 g fat (4 g saturated fat; 4 g monounsaturated fat); 120 mg cholesterol; 913 mg sodium; 7 g carbohydrate; 0.5 g fiber; 33 g protein; 6.7 mg niacin; 0.5 mg vitamin B₆; 3.0 mcg vitamin B₁₂; 4.0 mg iron; 30.2 mcg selenium; 8.1 mg zinc.

 How to use the chart below:
To make meatloaf variations, add “Seasoning” and “Add In” ingredients from desired column to step 1 of Best Basic Meatloaf recipe. While meatloaf is standing (step 3), add “Top With” ingredients from desired column.

 *Soak porcini mushrooms and sun-dried tomatoes in 2 cups cold water for 10 minutes; drain and chop. Add to beef mixture.

 ** Cucumber-Yogurt Sauce: Combine 1 cup plain yogurt, 3/4 cup seeded and diced cucumber, 1 minced large garlic clove, 1/2 teaspoon salt and 1/8 teaspoon pepper in small bowl. Serve with Greek-Style Meatloaf. Makes 1-1/2 cups.

 Nutrition information per serving, using 95% lean ground beef, 1/6 of recipe, Southwest-style:  280 calories; 9 g fat (4 g saturated fat; 4 g monounsaturated fat); 120 mg cholesterol; 1088 mg sodium; 12 g carbohydrate; 1.8 g fiber; 34 g protein; 7.0 mg niacin; 0.5 mg vitamin B₆; 3.0 mcg vitamin B₁₂; 4.3 mg iron; 30.3 mcg selenium; 8.2 mg zinc.

 Nutrition information per serving, using 95% lean ground beef, 1/6 of recipe, Italian-style:  329 calories; 11 g fat (5 g saturated fat; 4 g monounsaturated fat); 122 mg cholesterol; 1121 mg sodium; 17 g carbohydrate; 2.9 g fiber; 39 g protein; 7.7 mg niacin; 0.5 mg vitamin B₆; 3.1 mcg vitamin B₁₂; 7.0 mg iron; 31.4 mcg selenium; 8.3 mg zinc.

 Nutrition information per serving, using 95% lean ground beef, 1/6 of recipe, Greek-style:  327 calories; 14 g fat (6 g saturated fat; 5 g monounsaturated fat); 134 mg cholesterol; 1373 mg sodium; 12 g carbohydrate; 1.1 g fiber; 38 g protein; 6.8 mg niacin; 0.6 mg vitamin B₆; 3.5 mcg vitamin B₁₂; 4.6 mg iron; 33.6 mcg selenium; 8.8 mg zinc.

Recipe Provided by the Beef Checkoff

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