Try this Classic Meat Loaf - Lf recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350F. Have ready a 13 x 9-in. baking dish and larger roasting pan. Coat a large nonstick skillet with vegetable oil spray. Add vegetables and saute until slighty browned. Let cool. Stir in Seasonings and Main Ingredients. Shape mixture, in baking dish, allowing a 1/2 inch gap between the loaf and the pan. Set dish in roasting pan and add Topping. Place in oven; add boiling water to come halfway up sides of baking dish. Bake until center of loaf registers 160F on an instant-read thermometer. Remove dish from roasting pan. Drain if necessary. Let loaf stand 5 minutes before slicing. RECIPE NOTES: Original [245 cals, 10g fat, 37%] by using 16oz beef, 1/2 cup bulgur, whole eggs. Modified [240 cals, 7g fat, 27%cff]. Mail from kitpath@earthlink.net 11/17/98. Recipe by: Womans Day 9/98 : Christine Makuch (Healthy Cook) / mod Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 17, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 32 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.3mg | 1 % | |
Potassium 192.4mg | 5 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.7g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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