Best Ever Meatloaf

Calories: 258

• Fat: 12.6g
• Saturated fat: 5.8g
• Monounsaturated fat: 4g
• Polyunsaturated fat: 0.6g
• Protein: 21.2g
• Carbohydrate: 14g
• Fiber: 0.8g
• Cholesterol: 119mg
• Iron: 2.6mg
• Sodium: 557mg
• Calcium: 104mg

Ingredients

• 1 1/2 ounces French Bread, torn into pieces
• 1/2 cup ketchup, divided
• 1 cup coarsely chopped onion
• 5 tablespoons chopped fresh flat-leaf parsley, divided
• 1/4 cup nonfat buttermilk
• 1 tablespoon minced fresh garlic (about 3 cloves)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 ounces sharp cheddar cheese, diced
• 2 large eggs, lightly beaten
• 1 pound ground sirloin
• Cooking spray

Preparation

1. 1. Preheat oven to 350°.
2. 2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Arrange breadcrumbs in an even layer on a baking sheet. Bake at 350° for 6 minutes or until lightly toasted; cool. Combine toasted breadcrumbs, 1/4 cup ketchup, onion, 3 tablespoons parsley, and remaining ingredients except cooking spray in a bowl; gently mix until just combined.
3. 3. Transfer the mixture to a 9 x 5–inch loaf pan coated with cooking spray; do not pack. Bake at 350° for 30 minutes. Brush top of loaf with remaining 1/4 cup ketchup. Bake an additional 25 minutes or until thermometer registers 160°. Let stand for 10 minutes, and cut into 6 slices. Sprinkle with remaining parsley.