Save time and money by planning for leftovers. Make a double-batch of topping and spread it on next-day meat loaf sandwiches. Serve on rye bread and top with lettuce and onion.
1 small onion
1/2 green bell pepper
1/2 cup milk
3/4 cup bread crumbs
1 tsp dried basil
1 Tbsp dried parsley
1/8 tsp pepper
1 1/2 lb lean ground beef
3 Tbsp ketchup
1 Tbsp honey
1/2 tsp Worcestershire sauce
Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with foil. Spray with cooking spray. Chop onion and bell pepper together in a food processor.
Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper. Stir until blended. Add onion and pepper; mix well. Add beef; mix just to combine ingredients.
Shape beef mixture in prepared loaf pan. Do not pack. For topping, combine ketchup, honey and Worcestershire sauce in a small bowl. Mix well. Spread evenly over top of meat loaf.
Bake meat loaf until cooked through, about 1 hour. Place pan on wire rack; let stand for 5 minutes. Lift meat loaf out of pan and place on a serving platter. Remove foil. Serve immediately.
To quickly blend meat loaf ingredients without a mess, simply slip plastic sandwich baggies over your hands before mixing. A foil-lined loaf pan allows you to lift the meat loaf out easily without sticking.