Meat Loaf

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.

Ingredients

1 small onion

1/2 green bell pepper

1/2 cup milk

1 egg

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

Directions

1. 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.

2. 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.

3. 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.

4. 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.