Running Head: BROWN SUGAR MEATLOAF RECIPE DEVELOPMENT. Recipe Development Project. Brown Sugar Meatloaf

1 Running Head: BROWN SUGAR MEATLOAF RECIPE DEVELOPMENT Recipe Development Project Brown Sugar Meatloaf Libby Sells Miami University KNH 404 Professor Minges October 21, 2013

Recipe Development Project:Brown Sugar Meatloaf 2 Goals, Approach, and Justification Meatloaf is a classic, family favorite recipe which has been around for many years. It is eaten all year round and can easily be paired with many different vegetables and sides to create a delicious, nutrient dense meal. However, a traditional meatloaf recipe loaf recipe contains significant amounts of beef, eggs, and milk. These animal products are high in saturated fat, calories, and cholesterol. Meatloaf recipes also contain high amounts of brown sugar and a starch, typically saltine crackers or white bread crumbs; these ingredients are simple sugars and are commonly recognized as empty calories. The overall goal of this recipe development project was to reduce the cholesterol, total fat and saturated fat of the meatloaf. The standard recipe to be used contains high amounts of saturated fat, cholesterol, and sugar from the beef, eggs, milk, brown sugar, and saltine crackers. Therefore, reduction of saturated and total fat in the final product can easily be accomplished by targeting the ingredients used. Meatloaf has several possible ingredient alterations which can create a healthier product, but the ingredient focused on in this project are the type of meat, eggs, and starch used. The secondary goal of this project was to create a meatloaf recipe comparable to the standard product that is still moist, tender, and palatable. This goal was made because even if a healthier recipe is created, many people will not choose to eat it over the standard recipe if there are significant sensory and objective differences. To achieve the two goals in this recipe development project, the initial approach included modifying the type of meat, the type of egg, and the type of carbohydrate or starch to be used. Beef was chosen to be modified from the standard recipe because as the main ingredient, it is the greatest contributor of saturated fat and cholesterol, and is often substituted for ground turkey or other ingredients in other recipes to create comparable tasting products. Egg was also chosen to be varied in recipes because it is also a source of saturated fat and cholesterol. Finally, the saltine crackers were picked to be modified because they typically are higher in simple sugars and sodium compared to other types of starch or carbohydrates that could be used in a meatloaf recipe. By varying these ingredients, the nutritive value of meatloaf can be improved while overall acceptability remains. Specific nutritive improvement goals include the reduction of half the saturated fat and cholesterol and a reduction of forty percent of the total fat. The rationale for the decision to vary selected ingredients is based on the fact that the American diet is heavy in saturated fats, cholesterol, and simple sugars. Due to this diet, hypertension, atherosclerosis, cardiovascular disease, and type two diabetes are at an all time high. One of the most beneficial factors in the treatment and prevention of these diseases is diet modification, specifically reduction of animal products like red meat, egg yolks, and high fat dairy, and an increase in whole grains and fiber. Sells 2

Recipe Development Project:Brown Sugar Meatloaf 3 For 1, 3 ounce serving: Beginning Nutritive Analysis Calories Cholesterol Fiber Sodium Carbohydrate Protein Total Fat Saturated Fat i. From AllRecipes.com 353 kcal 119 mg 0.4 g 763 mg 24.1 g 18.4 g 16.1 g 5.0 g Sells 3

Recipe Development Project:Brown Sugar Meatloaf 4 End Product Standards The final meatloaf recipe is to be judged by the following standards: -Meat is tender without being tough -Meatloaf is browned on the top and sides -Onions are tender -Onions provide complimentary onion flavor to the loaf, but do not overpower it -Taste of meatloaf is mildly sweet from the brown sugar and ketchup -Product is moist and not dry -All ingredients in the meatloaf mix and bind together well -Meatloaf retains a compact shape after removed from the loaf pan; it is not crumbly -Meatloaf has a savory flavor -Product contains half of the total fat, saturated fat, and cholesterol from the beginning nutritive analysis Sells 4

Recipe Development Project:Brown Sugar Meatloaf 5 Standard Recipe Ingredient Roles of Ingredients Role 80 % Lean Ground Beef Eggs Saltine Crackers Main Ingredient-gives satiety by providing fat and protein Rich in minerals like potassium and phosphorus Supplies vitamin b12 Major fat contributor (flavor from fat and Mailard reaction) Adds moisture and juiciness when cooked Browns to give color in Mailard reaction Provides compact body and shape Binding agent-holds starch, meat, milk, onions, spices together Adds fat for flavor and protein for satiety Provides liquid to create moist product Adds tenderness Binding agent-helps hold meat and ingredients together Adds salt Helps maintain structure and prevents beef from getting tough Extender-more dense product 1% Milk Adds moisture to prevent toughening of meatloaf by contributing water/liquid Enhances browning in Mailard reaction Adds flavor from fat and protein for satiety Improves texture and mouthfeel by creating smoother product White Onion Brown Sugar Ketchup Ground Ginger Adds onion flavor Becomes translucent when cooked and gives color to meatloaf Adds crunchy texture Adds sweet flavor Caramelization/browning effect due to Mailard reaction Decreases acidity of ketchup Traps air to create moist texture Acidic flavor component Gives red color to top of loaf Adds/helps retain moisture Adds slightly sweet flavor Has slightly sweet and woody aroma Sells 5

Recipe Development Project:Brown Sugar Meatloaf 6 Ingredient Role Pepper Salt Adds hot flavor Has woody and piney aroma Adds flavor of its own and enhances other flavors Helps maintain brown color of meatloaf i. Michael pg. 237-382 Varied Ingredients Ingredient Ground Chicken Day 1 Ground Turkey Day 1 50% Ground Beef 50% Ground Turkey Day 1 Eggs Whites Day 2 Cholesterol Free Eggs Day 2 Role Gives satiety by providing fat and protein Rich in minerals like potassium and phosphorus Major fat contributor (flavor from fat and Mailard reaction) Adds moisture and juiciness when cooked Slightly browns to give color to meatloaf Provides compact body and shape Gives satiety by providing fat and protein Rich in minerals like potassium and phosphorus Major fat contributor (flavor from fat and Mailard reaction) Adds moisture and juiciness when cooked Slightly browns to give color Provides compact body and shape Gives satiety by providing fat and protein Rich in minerals like potassium and phosphorus Major fat contributor (flavor from fat and Mailard reaction) Adds moisture and juiciness when cooked Moderately browns to give color Provides compact body and shape Binding agent-holds starch, meat, milk, onions, spices together Provides protein Adds protein for satiety Provides liquid to create moist and tender product Binding agent-holds starch, meat, milk, onions, spices together Provides liquid to create moist and tender product Adds egg-like flavor Sells 6

Recipe Development Project:Brown Sugar Meatloaf 7 Ingredient 50% Egg whites 50% Whole Egg Day 2 Whole Grain Oats Day 3 White Breadcrumbs from Piece of White Bread Day 3 Role Adds fat (flavor) from yolk Provides protein Binding agent-holds starch, meat, milk, onions, spices together Provides liquid to create moist and tender product Contributes soluble fiber Helps maintain dense structure in loaf and prevents beef from getting tough Binding agent-helps hold meat, milk, onions, spices together Adds grainy texture Helps maintain dense structure in loaf and prevents beef from getting tough Binding agent-helps hold meat, milk, onions, spices together Contributes softness to texture White Breadcrumbs Pre-processed Day 3 Helps maintain dense structure in loaf and prevents beef from getting tough Binding agent-helps hold meat, milk, onions, spices together i. Michael pg. 237-382 Sells 7

Recipe Development Project:Brown Sugar Meatloaf 8 Brown Sugar Meatloaf 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds 80% lean ground beef 3/4 cup 1% milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Original Standard Recipe Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.in a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.bake in preheated oven for 1 hour or until juices are clear. Yield: 8, 3 ounce servings i. From AllRecipes.com Final Recipe in Standard Form Brown Sugar Meatloaf 1/2 cup packed brown sugar 1/2 cup ketchup 3/4 pound 80% lean ground beef 3/4 pound ground turkey 3/4 cup 1% milk 1/2 cup cholesterol free eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup white bread crumbs Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. Brown onions in a skillet on the stove. Mix together the brown sugar and ketchup in a bowl. In another mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place into loaf pan and spread the brown sugar and ketchup mixture on top.bake in preheated oven for 1 hour or until juices are clear. Yield: 8, 3 ounce servings. Sells 8

Recipe Development Project:Brown Sugar Meatloaf 9 Three-Day Plan Day Variable Original Variation #1 Variation #2 Variation #3 Day 1 Meat Ground Beef (80% lean) Use ground turkey for 100% replacement of ground beef Use ground chicken for 100% replacement of ground beef Use 50% replacement of ground turkey for ground beef Day 2 Egg Whole Eggs (2) Use cholesterol free eggs for 100% replacement of whole egg Use egg whites for 100% replacement of whole egg Use egg whites for 50% replacement of whole egg Day 3 Starch/ Carbohydrate Saltine Crackers Whole grain oats White bread crumbs preprocessed White bread, torn into small pieces Sells 9

Recipe Development Project:Brown Sugar Meatloaf 10 Day One Lab Logs Procedure The standard recipe was made according to its given procedure and all ingredients were cut in half to produce a smaller quantity of meatloaf. The three variations of meatloaf were then made. All ingredients were cut and half and were identical for all variations, except the type of meat that was to be varied. Ingredients were carefully measured. The ketchup and brown sugar was placed in the bottom of the loaf pans. All ingredients were then mixed together in three separate bowls, with half ground beef, half ground turkey in the first bowl, ground chicken in the second, and ground turkey in the third bowl. The loaf pans were put in the oven at 1:35 PM and taken out at 2:30 PM. Cooking Observations The chicken and turkey meatloaves are not browning very well. The chicken meatloaf is not retaining its shape as well as the other meatloaves. Observations After Cooking The standard recipe with all ground beef is mildly sweet, but also very savory. It has the highest level of browning and is very moist and juicy. It is tender without being tough. The meatloaf made with half ground beef and half ground turkey took slightly longer to cook than the other meatloaves. It has the highest level of browning. It is moist and also juicy. The ground chicken variation is very sweet, and it seems that the ketchup and brown sugar have produced an offtasting flavor when combined with the ground chicken. This meatloaf has less volume than the other meatloaves. The meatloaf made with all ground turkey is mild tasting. It does not have the characteristic beef flavor that one is used to when eating meatloaf. It is moderately brown and mildly sweet. The variation chosen to be used for the next lab day is the half ground beef, half ground turkey meatloaf. This product was chosen because it meets the standards for the final recipe. It is mildly sweet but also savory. It is juicy and tender without being tough, and the onions and other spices compliment the combination of the two meats. Day Two Procedure The three variations of meatloaf all using half ground beef, half ground turkey were made. All ingredients were reduced by one fourth and were identical for all variations, except for the type of egg that was to be varied. Ingredients were carefully measured. All ingredients were then mixed together in three separate bowls, with half egg whites, half whole egg in the first bowl, all egg white in the second bowl, and cholesterol free eggs in the third bowl. All egg types used Sells 10

Recipe Development Project:Brown Sugar Meatloaf 11 were measured so that they were the equivalent amount of half a whole egg, since the original recipe was reduced by one fourth. The ketchup and brown sugar mixture were placed on top of the meatloaves. The loaf pans were put in the oven at 1:45 PM and taken out at 2:40 PM. Cooking Observations The meatloaves are giving off less grease than they did the previous lab day. The meatloaf made with egg whites appears to have more liquid and grease in its loaf pan. Observations After Cooking The meatloaf made with half egg whites, half whole egg has the best level of browning, and also retained its dense and compact shape the best. However, it is very firm and has a tough texture. The meatloaf made with all egg whites browned the least. It has a bland and very meaty flavor to it. The meatloaf made with cholesterol free eggs has the best flavor. It has the best texture, is firm without being tough, and is very tender. The meatloaf made with cholesterol free eggs was chosen as the best product. It has a moderate level of browning, and is firm, tender, and moist. It is mildly sweet but also savory, and is the best tasting product. Day Three Procedure The three variations of meatloaf all using half ground beef, half ground turkey and cholesterol free eggs were made. All ingredients were cut into fourths and were identical for all variations, except for the type of starch that was to be varied. Ingredients were carefully measured. All ingredients were then mixed together in three separate bowls, with whole grain oats in the first bowel, pre-processed white bread crumbs in the second bowl, and bread crumbs made from tearing a piece of white bread into small pieces was placed in the third bowl. The ketchup and brown sugar mixture were placed on top of the meatloaves. The loaf pans were put in the oven at 1:30 PM and taken out at 2:30 PM. Cooking Observations All meatloaves appear to have the same level of browning and are giving off comparable amounts of grease. Observations After Cooking The meatloaf made with oats is more tough and dry than the other meatloaves. It tastes very oatlike and grainy. The inside of the product is lighter in color than the other meatloaves. The meatloaves made with the two types of breadcrumbs taste very similar. However, the one made with fresh bread torn into small pieces is more moist and has a better aroma. The one made with the pre-processed white bread crumbs has the best taste and is most comparable to the standard product. It is more compact and has a more uniform appearance. It is tender and juicy. It was therefore chosen as the best variation. Sells 11

Recipe Development Project:Brown Sugar Meatloaf 12 Final Recipe Analysis Comparison to Standard The final meatloaf product was very comparable to the standard. The only ingredients t altered from the standard recipe were the type of meat, egg, and starch. Half ground beef, half ground turkey was substituted for all ground beef in the final recipe, bread crumbs were substituted for the saltine crackers, and a half cup of cholesterol free eggs were substituted for two whole eggs. By substituting only half of the ground beef for ground turkey, the characteristic flavor from the meat that is typical in meatloaf recipes still remained. It allowed for a meatloaf that was still moist and tender but contained about half of the fat and saturated fat than the standard had. The onions and spices used all complimented the flavor of the meat without overpowering it. The ketchup and brown sugar created a product that both sweet and savoriness comparable to the standard. By using cholesterol free eggs and breadcrumbs, the product was still browned well and maintained a compact shape similar to the standard. The biggest difference between the standard and the new recipe was the taste difference from adding ground turkey. The appearance and texture were very comparable. Methods Each lab day, the first tasks done included preheating the oven and gathering all the ingredients to be used. On the first lab day, 9x5 loaf pans were used, but 2x4 loaf pans were used on the second and third lab days because all the ingredients were reduced to one fourth the amount of ingredients called for in the standard recipe. Onions were then cut and put into a skillet on the stove to cook for several minutes on medium high heat. While the onions were cooking, all other ingredients were carefully measured out using measuring cups and teaspoon amounts, then placed into stainless steel mixing bowls and were mixed together by hand. On the first lab day, the ketchup and brown sugar mixture was placed in the bottom of the loaf pans. However, on the second and third lab days, the mixture was placed on top of the meatloaf to make a more attractive product. No adjustments for the ingredients had to be made. Discussion If I had to do this project over again, I would keep all procedures the same but would likely have chosen to make different variations in the ingredients. I would not have varied the meat used, but would have varied the type of sauce from the ketchup and brown sugar the standard recipe calls for. Some variations could include chili sauce, chipotle sauce, or barbecue sauce, which would all change the sweetness of the meatloaf. Sells 12

Recipe Development Project:Brown Sugar Meatloaf 13 Nutrition Goals and Nutrient Comparison for Final Meatloaf Product Nutrient Original Amount Goal Amount Final Amount Calories 353 calories 353 calories 304 calories Cholesterol 119 mg 60 mg (50% reduction) 55 mg Fiber 0.4 g 0.4 g 0.4 g Sodium 763 mg 763 mg 660 mg Carbohydrate 24.1 g 24.1 mg 22.3 mg Protein 18.4 g 18.4 g 16.8 g Total Fat 16.1 g 10.0 g (~40% reduction) 11.1 g Saturated Fat 5.0 g 2.5 g (50% reduction) 2.7 g i. From FitDay.com Sells 13

Recipe Development Project:Brown Sugar Meatloaf 14 Final Product Analysis Comparison to Goals and Standards and Product Description To compare initial and final nutrient composition, final meatloaf ingredients were entered on FitDay.com. Initial goals focused on total fat, saturated fat, and cholesterol. The goal of this project was to reduce the total fat by forty percent, and the total saturated fat and cholesterol by fifty percent. The final nutritive analysis reveals that cholesterol was reduced by more than fifty percent, and total fat and saturated fat were reduced by just under fifty percent. Therefore, goals for total fat and saturated fat reduction were almost met, while the goal for cholesterol reduction was met. However, a secondary goal of this project was to create a product comparable to the standard. That goal was met because the final meatloaf product was tender, moist, dense and compact, with a mildly sweet and savory flavor. These characteristics were all part of the end product standards. Additionally, the final product also met the set standards because the meatloaf was well browned, and onions were tender with a flavor that did not overpower the dish. While the outside of the meatloaf was well browned, the inside had an attractive, light brown color and all ingredients were well distributed throughout the meatloaf. Learning Experience and Effects of Substituted Ingredients What I learned most about meatloaf is how easily the entire product changes with the variation of certain ingredients. I did not realize the flavor of the different types of meat used would be that drastically different from one another. The biggest affect that the type of meat had on the overall product was flavor and level of browning. The ground chicken had a very poor taste and did not brown well at all, giving an unattractive appearance to the product. It also was the least dense and compact and was also less tender. The ground turkey had a very mild meat flavor and was moderately browned. The half ground beef, half ground turkey had the best flavor, texture, and appearance. It browned well, was firm, moist, and tender, and also maintained a dense and compact loaf shape. This likely was the best product because it contained half beef, which is a rich source of fat and flavor. When the type of egg being used was altered, the changes in flavor were very noticeable. When only egg whites were used, the meat flavor of the dish was really enhanced, but it was not a desirable flavor because it tasted very bland. The meatloaf made with half egg whites, half whole eggs had an acceptable flavor, but was firm and tough. The meatloaf made with cholesterol free eggs had the best flavor and appearance. It browned well, and was moist and tender. Its taste was the most comparable to the standard. When the type of starch was varied, that oats gave a very grainy taste and texture to the product which was not desirable. The product was also less moist. The taste and appearance of the meatloaves made with the pre-processed bread crumbs and the fresh bread torn into small pieces were very comparable to one another. They both produced a moist and tender product, but the pre-processed breads crumbs allowed for the best tasting product and allowed for the rest of the meatloaf ingredients to be well distributed throughout the product creating a uniform appearance on the inside of the meatloaf. Sells 14

Recipe Development Project:Brown Sugar Meatloaf 15 Final Process Analysis Project Reflection I learned a great deal from this product, especially the different roles certain ingredients have in a recipe. It was beneficial for me to review these different roles of ingredients, and was interesting to see how manipulating them would affect my meatloaf product. I also learned how important it is to carry out the procedures identically for each trial and manipulation. The importance of carefully measuring ingredients is something I learned from this project, and is vital for success because sometimes small discrepancies can result in product appearance and flavor changes. Also important for success is being organized and knowing exactly what you are going to do each day in lab before you actually begin. Taking good lab notes is also a vital part of recipe development, because it allows a person to remember the details and results from lab. The only error I feel I made was using an uncalibrated thermometer to measure the temperatures of the meatloaves on the second lab day. I did not realize at first the thermometer was not calibrated, and as a result the meatloaves were left in the oven slightly longer than they should have been, which could have made the products more dry. No unseen variables occurred, and the only change I made when it came to ingredients or procedures was putting the ketchup and brown sugar on top of the meatloaf rather than on the bottom. While the standard recipe called for the sauce to be on the bottom of the loaf pan, I felt a more attractive product resulted from the sauce being put on the top of the meatloaves. If I could do this project again, I would likely select different variables. I would want to see how different types of sauces (chili, barbecue, chipotle) affect the flavor and overall acceptability of the final product. I would also be interested in changing the type of milk used (skim, 1%, 2%, whole) to see if the flavor of the final product would be impacted. Sells 15

Recipe Development Project:Brown Sugar Meatloaf 16 Recipe Comparison Ingredients 1 2 3 4 5 Ground Beef 1 1/2 pounds 80% lean ground beef Dairy 3/4 cup 1% milk 1 1/2 pounds 80% lean ground beef 1 1/2 pounds lean ground beef 1 c. 2% milk 1 c. 2% milk 1 1/2 pounds ground beef chuck 1/3 c. whole milk 1 pound ground sirloin beef (90% lean) None Brown Sugar 1/2 cup packed brown sugar 1 c. packed brown sugar 6 T. brown sugar None 2 T. brown sugar Sauce 1/2 c. ketchup 3/4 c. ketchup 1/2 c. ketchup 1/2 c. ketchup 1 can tomato sauce Egg 2 whole eggs 1 whole egg 2 whole eggs 1 large egg 2 eggs lightly beaten Onion 1 small onion, chopped 1/4 c. chopped onion 1 medium onion, finely chopped 1/2 medium onion, grated None Grain/ Carbohydrate Spices 3/4 cup finely crushed saltine cracker crumbs 1 1/2 t. salt 1/4 t. ground black pepper 1/4 t. ground ginger 3/4 c. oats 1 c. oats 3 slices white sandwich bread 1 1/2 t. salt 1/4 t. pepper 1/2 t. dry mustard 1/4 t. sage 1 t. salt 1/4 t. pepper 2 garlic cloves, salt and pepper to taste 1 c. dry bread crumbs Salt and pepper to taste Additional Ingredients None 1/4 c. yellow mustard, 1 T. Worcestershire sauce Yields: All yield 1 9x5 loaf pan or 8, 3 oz servings 2 t. honey mustard None 1 can diced tomatoes with sweet onions, drained Sells 16

Recipe Development Project:Brown Sugar Meatloaf 17 References for Recipes Comparisons 1. From AllRecipes.com 2. From BettyCrocker.com 3. From CountryLiving.com 4. From MarthaStewartLiving.com 5. From Hunt s.com Analysis of Ingredients 1. Meat: Discounting the fifth recipe which calls for one pound of 90% lean ground beef, all other recipes call for one and a half pounds of 80% lean ground beef. This combined with other ingredients allows for eight servings of three ounces. 2. Milk: The amount of milk varied from none to one cup. The type of milk used (low fat, 2 % also varied. 3. Sauce: For the amount of ketchup and brown sugar, the determining factor for the amount of each ingredient was based on whether or not the ingredients were combined with the meat, or placed on the top or bottom of the loaf. Smaller amounts were used as a sauce on top of the meatloaf. 4. Vegetable: The amount of onion differed only slightly, ranging from one small onion (or half a medium onion) to one medium onion. The fifth recipe did not call for a fresh onion, rather canned sweet onions mixed with tomatoes. 5. Eggs: In all recipes, either one or two whole eggs was used. 6. Starch: The type of grain varied in recipes. One called for saltine crackers, two for oats, one for dried bread crumbs, and one for slices of bread. This seemed to be the greatest variation of an ingredient. 7. Spices: Similar amounts of salt and pepper were used in all recipes. Other spices included sage, dry mustard, garlic gloves, and ground ginger. Procedure Comparison 1. Brown Sugar Meatloaf a. Preheat oven to 350 degrees and grease 9x5 loaf pan b. Press brown sugar on bottom of pan and pour ketchup over. c. Mix all other ingredients and form a loaf d. Bake for 1 hour or until juices run clean 2.Brown Sugar Meatloaf a. Heat oven to 350 degrees and grease a 9x5 loaf pan b. Mix all ingredients except ketchup. Shape into loaf and put in pan. c. Spread ketchup overtop loaf d. Bake one hour and fifteen minutes or until juices run clear 3. Oatmeal Meatloaf a. Soak oats in milk b. To make your sauce- mix the brown sugar, ketchup, and mustard together and spread about two thirds of the mixture over your meatloaf. Sells 17

Recipe Development Project:Brown Sugar Meatloaf 18 c. Mix the rest of ingredients together d. Form loaf and place in greased casserole dish, making indents on top of loaf for sauce e. Bake at 350 degrees for 35 minutes f. Remove, drain grease, and add sauce. Bake for another 35 minutes or until juices run clear 4.Classic Meatloaf a.preheat oven to 400 degrees. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally. b.combine all remaining ingredients c.place meat mixture on prepared baking sheet, and form into a 9x5 loaf d.bake, brushing twice with remaining one fourth cup ketchup during baking for 45 to 55 minutes. 5.Home Sweet Home Meatloaf-Hunt s a.preheat oven to 400 F. Grease pan. Mix tomato sauce and brown sugar in small bowl; set aside. b.combine meat, drained tomatoes, bread crumbs and eggs in medium bowl. Shape meat mixture into a loaf shape in pan. c.bake 30 minutes. Remove from oven; pour tomato sauce mixture over meatloaf. Reduce oven temperature to 350 F. Bake 25 to 30 minutes more or until meatloaf is cooked through (160 F) Sells 18

Recipe Development Project:Brown Sugar Meatloaf 19 References Brown Sugar Meatloaf. (2013). All Recipes. Retrieved October 9, 2013 from http:// allrecipes.com/recipe/brown-sugar-meatloaf/detail.aspx?evt19=1 Brown Sugar Meatloaf. (2013). Betty Crocker Recipes. Retrieved on October 9, 2013 from http www.grouprecipes.com/18814/betty-crockers-meat-loaf.html Classic Meatloaf. (2012). Martha Stewart Living. Retrieved on October 9, 2013 from http:// www.marthastewart.com/316391/classic-meatloaf FitDay. (2013). Retrieved on October 20, 2013 from http://www.fitday.com/ Home Sweet Home Meatloaf. (n.d.). Hunt s. Retrieved on October 9, 2013 from http:// www.hunts.com/recipes-home-sweet-home-meatloaf-2296 Michael, C. KNH 104 Introduction to Food Science and Meal Management, Course Manual, pp.237-382. Spring Semester, 2011, Miami University, Oxford, Ohio. Oatmeal Meatloaf. (2013). Country Living. Retrieved on October 9, 2013 from http:// www.countryliving.com/oatmeal-meatloaf/ Sells 19