Tangy Meat Loaf

Tangy Meat Loaf

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  • ⅔ C skim milk
  • 3 egg whites, slightly beaten
  • ½ C celery, finely chopped
  • ½ C onion, chopped
  • ¼ tsp. pepper
  • ¼ C snipped fresh parsley or 1 ½ tsp. parsley flakes
  • ½ tsp. sage
  • ¼ tsp. salt (optional)
  • 1 lb. lean ground beef
  • 1 C oat bran hot cereal, uncooked
  • ¼ C ketchup
  • 2 T Pioneer® Golden Light Brown Sugar, firmly packed
  • 1 tsp. dry mustard


  1. Preheat oven to 350° F.
  2. Combine milk, egg whites, celery, onion, pepper, parsley, sage and salt; mix well.
  3. Add ground beef and oat bran, mix lightly but thoroughly.
  4. Press into 8 x 4-inch loaf pan. Bake 50 minutes.
  5. Combine ketchup, Pioneer® Golden Light Brown Sugar and dry mustard; mix well. Spoon over meat; bake an additional 10 minutes. Let stand 5 minutes before serving.
Tangy Meat Loaf
14 votes, 2.57 avg. rating (52% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.