Good with potatoes
1. Preheat oven to 375'F. Prepare two 8 x 3 3/4 disposable aluminum loaf pans and place on cooling rack set on foil-lined baking sheet.
2. Combine bread, milk, and eggs in a large mixing bowl; soak 20-30 minutes. Then, lightly mash to a paste consistency.
3. Saute onion, tomato puree, celery, and garlic in butter over medium-high heat for about 3 minutes; cool 5 minutes.
4. Add parsley, Wrocestershire, salt, pepper, and the tomato mixture to the bread mixture.
5. Fold in ground beef and pork. Spoon meatloaf into loaf pans.
6. Prepare the topping, then spread over the top of each loaf.
7. Bake 1 1/4 hours, or until internal temperature reaches 160'F. Remove from oven and let cool 15 minutes before serving.
8. Serve meatloaf with gravy and mashed potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1100g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 2237 | ||
Calories from Fat: 1489 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 165.4g | 221 % | |
Saturated Fat 64.7g | 324 % | |
Monounsaturated Fat 67g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 2016.9mg | 621 % | |
Sodium 3168.3mg | 109 % | |
Potassium 2386.7mg | 63 % | |
Total Carbohydrate 36.6g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 33.7g | ||
Protein 144.8g | 207 % | |
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: 2237
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