Southern meatloaf recipe

Southern meatloaf recipe
Nutritional Gu >(per serving)
794 Calories
30g Body fat
65g Carbs
62g Protein
Nutrition Information
Servings: 4 servings
Sum per serving
Calories 794
% Daily Value*
Complete Fat 30g 39%
Saturated Unwanted fat 11g 53%
Cholesterol 377mg 126%
Sodium 1448mg 63%
Total Carbohydrate 65g 24%
Dietary Fiber 3g 11%
Protein 62g
Calcium 106mg eight%
*The % Every day Worth (DV) tells you how much a nutrient in a foods serving contributes to a day-to-day diet program. two,000 calories a day is utilised for general nutrition suggestions.

Serve this scrumptious outdated-fashioned meatloaf with mashed potatoes and green beans or corn, or serve it with your favored greens. If your beef is really lean, include some ground pork to the meat mixture to keep it moist.

Leftover meatloaf can be employed in sandwiches or sliders. Or freeze it in personal portions for lunches.

Substances

  • 1 1/2 pounds ground beef (80/20 or 85/15)
  • twenty saltine crackers (crushed)
  • 1/two cup onion (finely chopped)
  • one/four cup green bell pepper (finely chopped)
  • 1 large egg
  • one teaspoon paprika
  • one/two teaspoon garlic powder
  • 1/four teaspoon salt
  • one/2 teaspoon dried thyme leaves
  • 1/4 teaspoon ground black pepper
  • 1/three cup ketchup (plus 1/two to 3/4 cup ketchup or barbecue sauce)
  • two tablespoons milk
  • 1 teaspoon Worcestershire sauce

Measures to Make It

Gather the ingredients.

Heat the oven to 350 F.

Grease an 8 1/two-by-four 1/2-inch loaf pan or line it with foil and lightly grease it. Alternatively, for a cost-free-kind loaf, line a rimmed baking pan with foil.

In a big bowl, mix the ground beef with the crushed saltines, onion, green pepper, egg, paprika, garlic powder, salt, thyme, black pepper, 1/three cup of ketchup, milk, and Worcestershire sauce.

Pack the meat mixture into the loaf pan or shape it and area it on the baking pan.

Bake the meatloaf for one hour. Meticulously pour excess grease into a can or jar (dispose of it in the trash soon after it cools).

Spread the meatloaf with one/two to 3/four cup of ketchup or barbecue sauce and carry on baking for 15 minutes longer, or until finally the meatloaf registers at least 160 F on an instant-go through food thermometer inserted into the center. If there is any ground poultry in the loaf, cook it to 165 F.

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