Cookbook | Ingredients | Recipes
| American cuisine
| Meatloaf IV | |
|---|---|
| Category | Meat recipes |
| Servings | 8 |
| Time | 2 hours |
| Difficulty | |
| NUTRITION FACTS: | |
|---|---|
| Serving Size: | 1 slice |
| Servings Per Recipe: | about 8 |
| Amount per serving | |
| Calories | 215 |
| Calories from fat | 85 (40%) |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Cholesterol | 109 mg |
| Sodium | 563 mg |
| Total Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugars | 0 g |
| Protein | 23 g |
| Vitamin A | ?% |
| Vitamin C | ?% |
| Calcium | ?% |
| Iron | ?% |
Ingredients
- 2 slices whole-wheat bread, toasted and cubed
- 2 beaten eggs
- 1 large chopped onion
- ½ cup milk
- ½ cup grated Parmesan cheese
- 3 tablespoon fresh parsley, finely chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire Sauce
- ½ teaspoon Salt
- ¼ teaspoon pepper
- 1½ pounds ground beef
- cooking spray
- ½ cup (or more) ketchup
Procedure
- Preheat oven to 325°F.
- To beaten eggs, add milk, mustard, onion, Parmesan cheese, parsley, pepper, and salt, then bread cubes.
- Crumble beef into mixture.
- Fold meat and sauce mixture together.
- Thickly spray 9 X 13 inch glass baking pan or Dutch oven with cooking spray.
- Form meat into loaf in pan no more than 3 inches high.
- Cover with ketchup, even if it takes more than ½ cup.
- Bake 75 minutes or more, if desired.
Tips, Notes, and Variations
- If Dutch oven is used, it should not be as hot as for breads.
- Great in leftovers for sandwiches.
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