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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (192g) Recipe makes 6 servings |
||
| Calories 305 | ||
| Calories from Fat 133 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.9g | 22% | |
| Saturated Fat 6.0g | 29% | |
| Monounsaturated Fat 6.1g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.7g | ||
| Cholesterol 148mg | 49% | |
| Sodium 692mg | 28% | |
| Potassium 536mg | 15% | |
| Total Carbohydrate 14.1g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 5.1g | ||
| Protein 27.6g | 55% | |
Meatloaf
By: Karen From Colorado
Dec 3, 2001
My daughter hated meat loaf until I made this recipe adapted from other recipes I have read. Now she wants it once a week. I think it is the sweet topping that made the difference.
SERVES 6
Ingredients
- 2 eggs
- 3/4 cup milk
- 1/2 cup fine dry breadcrumb
- 1/4 cup finely chopped onion
- 2 teaspoons parsley
- 1 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/2 teaspoon ground sage
- 1 teaspoon worcestershire sauce
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 1 1/2 lbs lean ground beef
- 1/4 cup catsup
- 2 teaspoons brown sugar
- 1 teaspoon dry mustard or prepared mustard
Directions
1
Combine eggs, milk, and Worcestershire.2
Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.3
Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.4
Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.5
Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Everyday
Featured Reviews for This Recipe
From: Janet Reeser
On Aug 23, 2008
Great recipe. Doubled the topping which we love. Added a little cayenne pepper for a kick. Looking forward to making it again! Served with mashed potatoes of course!
From: Jogrecs
On Aug 10, 2008
This is an amazing recipe.Hats off. The second time I made though, I put in just enough ground red pepper to taste.This was, to me, a little better.I like hot stuff.
From: Don Wray
On Jan 10, 2002
Great meatloaf! Being that I cook infrequently, I found that it took more than 10 min. prep time, but the result wes well worth the effort. Did not have breadcrumbs on hand so substituted an equal amount of crushed saltine crackers. My wife even stated that this recipe was one of my best efforts. Thanks. Don
From: TammieV
On Jan 6, 2003
Just goes to show that 2 people will eat the same thing and have 2 different opinions. I really liked the topping, however I was hoping for a little bit more punch from the Chili and Cumin, a good offset for the sweeter top. I will make this again but add a dash more chili and possibley a tad more salt. It is nice to have a little different swing on the everyday run-of-the-mill meat loaf.
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