Pineapple Meat Loaf
A flavorful pineapple meatloaf combining sweet and savory elements, perfect for family dinners or gatherings, with juicy pineapple and tangy ketchup enhancing the ground beef.
Ingredients
Instructions
- Drain the pineapple, reserving 2 tablespoons of juice.
- Add 1 tablespoon of catsup to the reserved pineapple juice, mixing well to create a glaze.
- Combine the drained pineapple, remaining 2 tablespoons of catsup, ground chuck, crumbled bread, beaten eggs, minced onion, prepared horseradish, and soy sauce.
- Shape the mixture into an 8 x 5-inch loaf on a rack in a broiler pan.
- Bake at 350°F (175°C) for 45 minutes.
- Remove from oven and brush with the reserved pineapple juice mixture.
- Bake an additional 15 minutes or until done.
Tips & Substitutions
For added moisture, consider mixing in a small amount of finely grated zucchini or carrot. If you don't have ground chuck, ground turkey or chicken can be good substitutes, though they may yield a slightly drier loaf. Using whole grain bread instead of white can enhance the flavor and nutrition. Always check for doneness with a meat thermometer; it should read 160°F (71°C) in the center.
Serving Suggestions
This Pineapple Meat Loaf pairs beautifully with a side of steamed green beans or a fresh garden salad. For a heartier meal, serve it alongside mashed potatoes or rice. A dollop of extra catsup or a tangy barbecue sauce can enhance the flavors. For a delightful dessert, consider serving Crystal'S Buttermilk Pie to round out the meal.
Storage & Reheating
Store any leftover Pineapple Meat Loaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meatloaf and place it in a microwave-safe dish, covering it with a damp paper towel to keep it moist. Heat in 30-second increments until warmed through. You can also reheat in the oven at 350°F (175°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Meat Loaf contains roughly 760 calories, with 13g protein, 143g carbohydrates, and 17g fat. It is an excellent source of protein (25% of the Daily Value), calcium (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1630mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture a day in advance and refrigerate it before baking. Just be sure to cover it tightly with plastic wrap. When you're ready to cook, allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I use instead of horseradish?
If you don't have prepared horseradish on hand, you can substitute with a bit of Dijon mustard for a similar tangy flavor. Alternatively, a touch of hot sauce or even finely grated ginger can add a nice kick without overpowering the dish.
How can I tell when the meatloaf is done?
The best way to check if the meatloaf is fully cooked is to use a meat thermometer. Insert it into the center of the loaf; when it reads 160°F (71°C), it’s safe to eat. Additionally, the juices should run clear, and the meat should no longer be pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).