Serve with Maple Pecan Glazed Green Beans
Source: Rachael Ray
Place the meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and dampen them with the milk. Pour the egg over the bread crumbs and then add salt, pepper, the Worcestershire, nutmeg, tomato paste, green peppers, garlic, and scallions.
Mix together and form into 4 large oval patties, 3/4 inch thick. Preheat a large nonstick skillet over medium-high heat with the vegetable oil. Fry the meatloaf patties for 7 minutes on each side.
Remove the meatloaf patties to a platter, tent with foil, and return the pan to the heat. Reduce the heat to medium and add the butter, the onions, and the red pepper flakes.
Cook for about 2 minutes and then sprinkle the onions with the flour. Cook the flour for 1 minute and then whisk in the remaining cup of chicken stock and the heavy cream. Bring the gravy to a bubble. If the gravy is too thick, thin with additional stock. Taste and season with salt and pepper. Stir in the parsley and remove the gravy from the heat.
Slice the meatloaf patties and smother with the gravy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2343g) | ||
Recipe Makes: Servings | ||
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Calories: 1163 | ||
Calories from Fat: 536 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.6g | 79 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 105.2mg | 32 % | |
Sodium 1346.1mg | 46 % | |
Potassium 8026.7mg | 211 % | |
Total Carbohydrate 144g | 42 % | |
Dietary Fiber 48.3g | 193 % | |
Sugars, other 95.8g | ||
Protein 44.8g | 64 % | |
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: 1163
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