Classic Meat Loaf from Cooking Light

From inthekitchenwithkath.com

(Adapted from the recipe in the October 2011 issue of Cooking Light)

Serves 4

1 teaspoon oil

½ cup chopped onion

6 tablespoons ketchup, divided

½ cup panko (Japanese bread crumbs)

¼ cup chopped fresh flat-leaf parsley (optional, I didn’t have any so I didn’t use it)

1 teaspoon Worcestershire sauce

¾ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound ground sirloin

1 large egg white

1. Preheat the oven to 350˚.

2. Heat the oil in a small saucepan. Add the chopped onion and sauté for 5 or 6 minutes, until tender.

3. Mix the onion, 3 tablespoons of the ketchup, and the rest of the ingredients in a bowl. Mix until everything is just combined; do not over mix.

4. Spread a small amount of oil on a baking sheet. (Or use cooking spray.)

5. Shape the meat on the pan into a loaf that’s about 8 inches long and 4 inches wide.

6. Spread the remaining 3 tablespoons ketchup on top of the loaf.

7. Bake for about 35 minutes, or until an instant read thermometer registers 160˚.

8. Let stand for 10 minutes. (It will slice more easily after this rest period.) Slice and serve.