Meat loaf is back!

Wednesday, Oct. 30, 1996 | 11:59 a.m.

The classic meat loaf that Mom made every Monday night is still around and just as delicious, but it's not just Mom's way or the highway anymore. Today, there are stuffed meat loaves, glazed meat loaves, meat loaves with ethnic flavors. All of these variations have one thing in common: They start with a mixture of ground meat or poultry, milk (or another liquid), eggs and an extender such as quick or old fashioned oats. It's the extender that gives meat loaf its characteristic texture.

No matter how you slice them, these meat loaves will make Monday or any day something special.

Prize Winning Meat Loaf

1 1/2 lb lean ground beef

1 c. tomato juice or tomato sauce

3/4 c. quick or old-fashioned oats, uncooked

1 egg or 2 egg whites, lightly beaten

1/4 c. chopped onion

1/2 tsp salt

1/4 tsp pepper

Heat oven to 350 degrees. In large bowl, combine all ingredients; mix lightly but thoroughly. Press mixture into 8x4-inch loaf pan. Bake 1 hour until meat loaf is to medium doneness (160 degrees) and center is no longer pink. Let meat loaf stand 5 minutes; drain off any juices before slicing. Serves 8.

Per serving: 210 calories, 12 gm fat, 80 mg cholesterol, 7 gm carbohydrates, 17 gm protein, 160 mg sodium.

Variations: Add one of the following to meat loaf ingredients: 1/2 cup chopped green or red bell pepper; 1 (2 1/2 --oz) jar sliced mushrooms, drained; ethird cup grated Parmesan cheese; or 2 tablespoons finely chopped parsley or cilantro.

Garden Turkey Loaf

1 1/2 lb lean ground turkey

1 (10-oz) pkg frozen chopped spinach, thawed and drained

1 c. quick or old-fashioned oats, uncooked

1/2 c. finely chopped onion

1/2 c. shredded carrots

1 egg or 2 egg whites, lightly beaten

ethird c. skim milk

1 1/2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

Heat oven to 350 degrees. Combine all ingredients in large bowl; mix lightly but thoroughly. In 13x9-inch baking pan or on rack of broiler pan, shape turkey mixture into a 9x5-inch loaf. Bake 50 to 55 minutes until center is no longer pink and juices run clear (170 degrees). Let stand about 5 minutes before slicing. Serves 8.

Per serving: 180 calories, 7 gm fat, 55 mg cholesterol, 11 gm carbohydrates, 22 gm protein, 110 mg sodium.

Tex-Mex Meat Loaf

1 lb lean ground beef or turkey

1 c. quick or old-fashioned oats, uncooked

1 (16-oz) jar picante sauce

1 (15 1/4 --oz) can whole kernel corn, drained

1/2 c. chopped onion

1 egg, lightly beaten

2 Tbs finely chopped cilantro or parsley

1 tsp chili powder

Heat oven to 350 degrees. Combine ground meat, oats, 3/4 cup picante sauce, 1/2 cup corn, onion, egg, 1 tablespoon cilantro and chili powder; mix lightly but thoroughly. In 8-inch square pan, shape meat loaf mixture into an 8x4-inch loaf. Bake 50 to 55 minutes until meat loaf is to medium doneness (160 degrees for beef, 170 degrees for turkey).

For salsa, combine remaining picante sauce, corn and cilantro; mix well. To serve, cut meat loaf into 8 slices and top with salsa. Serves 8.

Per serving: 250 calories, 11 gm fat, 65 mg cholesterol, 23 gm carbohydrates, 14 gm protein, 570 mg sodium.

Stuffed Mini Meat Loaves

1/2 c. frozen chopped broccoli, thawed

1/2 c. shredded Cheddar cheese

1 lb lean ground beef

1/2 c. quick or old-fashioned oats, uncooked

1/2 c. ready-to-serve beef broth

1 1/2 tsp Worcestershire sauce

1/2 to 3/4 tsp salt

1/4 tsp pepper

1/4 c. ketchup

In small bowl, combine broccoli and cheese; set aside. In medium bowl, combine ground beef, oats, 1/4 cup broth, Worcestershire sauce, salt and pepper; mix lightly but thoroughly. Shape meat-loaf mixture into 4 (half-inch-thick) patties, about 4 inches in diameter. Place an equal amount of broccoli mixture in center of each patty; bring up edges to enclose filling, shaping to form oval loaf.

Heat medium nonstick skillet over medium heat until hot. Place meat loaves in skillet; brown 3 minutes on each side. Add remaining 1/4 cup broth; reduce heat to medium-low. Cover; simmer 12 to 14 minutes or until meat is no longer pink. To serve, top each meat loaf with 1 tablespoon ketchup, if desired. Serves 4.

Per serving: 320 calories, 20 gm fat, 85 mg cholesterol, 8 gm carbohydrates, 26 gm protein, 570 mg sodium.

THE SNAP of salsa adds sizzle to Tex-Mex meat loaf.