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Filomena Rodriguez Market St. Meatloaf

 

42

Yield

8

servings

Prep

20

min

Cook

50

min

Ready

100

min

Trans-fat Free, Good source of fiber
 

Ingredients

3 tablespoons butter, unsalted
¾ cup onions
chopped
¾ cup scallions, spring or green onions
chopped
½ cup carrots
chopped fine
¼ cup celery
chopped fine
¼ cup sweet red bell peppers
minced
¼ cup green bell peppers
minced
2 teaspoons garlic
minced
1 teaspoon black pepper
½ teaspoon white pepper
¼ teaspoon cayenne pepper
*
1 teaspoon cumin
½ teaspoon nutmeg
grated
3 large eggs
well beaten
12 ounces sausage meat
*
½ cup light cream (half&half)
2 pounds ground beef, lean
½ cup ketchup
¾ cup bread crumbs
toasted
1 x salt
to taste
*

Directions

Sauté the onion, scallions, carrots, celery, bell peppers and garlic in butter until tender.

Cool.

Combine the salt, white and black pepper, cayene pepper, cumin, nutmeg, egg and beat well.

Add ketchup and half-and-half and blend thoroughly.

Add ground beef, sausage and breadcrumbs to egg mixture, then mix in the vegetables.

Place the meatloaf in a baking dish and place the dish inside a large pan.

Pour boiling water into large pan until halfway up the sides of the baking dish.

Bake at 375℉ (190℃) F for 45 to 50 minutes.

Remove baking dish from water bath and let the meatloaf rest for 30 minutes before slicing and serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 448g (15.8 oz)
Amount per Serving
Calories 77648% of calories from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 379mg 126%
Sodium 741mg 31%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 135g
Vitamin A 82% Vitamin C 53%
Calcium 17% Iron 51%
* based on a 2,000 calorie diet How is this calculated?

 

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