Lots of flavor in this one with adjustable heat elements (Tony Cachere's and Tabasco). I was never a fan of traditional meatloaf, so I set out to make one that suited my tastes better. Namely, a more complex mix of flavors and a texture more like a well-made hamburger rather than a thick, dense brick.
Preheat oven to 350F.
Throw eggs into a medium bowl and scramble them. Add Tabasco, Tony's, Dale's, Pepper, and Worcestershire to the eggs and mix until all ingredients are well dispersed.
In a large bowl combine the Ground Beef and Pork with the Bread, Dried Shallots and Onions, Green Onion, Mushrooms, and Parmesan and mix to get things initially combined without mixing too much (mostly just to get the ingredients spread out and over each other). Over kneeding/mixing here will lead to a more dense end result.
Add the liquids into the large bowl and mix until just combined. Separate into two loaf pans and top with Pasta Sauce.
Cook for 60-75 minutes (until done)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (197g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 287 (65%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.6mg||28 %|
|Sodium 490.2mg||17 %|
|Potassium 514.9mg||14 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 12.7g|
|Protein 22.3g||32 %|
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Calories per serving: 440
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