Beef & Vegetable Loaf
Yield
6 servingsPrep
15 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 4 | slices |
bread
shredded |
|
| 3 | tablespoons |
onion, dried flakes
|
|
| 2 | each |
celery stalks
finely chopped |
|
| 1 | large |
carrots
shredded |
|
| 8 | ounces |
tomato sauce
|
|
| 1 | each |
eggs
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 4 | slices |
bread
shredded |
|
| 45 | ml |
onion, dried flakes
|
|
| 2 | each |
celery stalks
finely chopped |
|
| 1 | large |
carrots
shredded |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | each |
eggs
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
Directions
Thoroughly combine all ingredients; lightly pack into 9 x 5-inch loaf pan.
Bake at 350℉ (180℃) F 1 hour, or until thoroughly cooked. Drain liquid; let stand 10 minutes before slicing.
