Paula Deen Cuts the Fat Cheeseburger Meat Loaf
By Paula DeenJUMP TO RECIPE
Paula Deen Cuts the Fat
Prep time: 10 minutes
Cook time: 65 minutes
- 1 pound lean ground beef
- ¼ pound lean ground pork
- 1 cup shredded Monterey Jack cheese
- ½ cup onion
- ⅓ cup dried bread crumbs
- 2 large egg whites
- 2 tablespoons plus ⅓ cup regular or reduced-sugar ketchup
- 2 tablespoons mustard
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Preheat the oven to 350°F. Lightly grease a baking rack with cooking spray and set it over a rimmed baking sheet lined with aluminum foil.
In a large bowl, combine the beef, pork, Monterey Jack, onion, bread crumbs, egg whites, 2 tablespoons of the ketchup, the mustard, garlic powder, salt, and pepper. Use your hands and make sure you mix the ingredients really well so they are thoroughly combined. Shape into a loaf about 9 by 5 inches.
Place the loaf on the prepared baking rack. Brush the outside of the meat loaf with the remaining ¹⁄3 cup ketchup. Bake for 60 to 70 minutes, until the internal temperature registers 155°F to 160°F on an instant- read thermometer. Let the loaf cool for 10 minutes before slicing and serving.