Meatloaf
- Good for lunch
- Good for dinner
American beef meatloaf with tomato glaze.
4 servingsFinal yield 1,450 g
Ingredients
- 900 gBeef, ground, 80% lean meat / 20% fat, raw
- 180 gOnions, raw
- 110 gEgg, whole, raw, fresh
- 80 gBread, crumbs, dry, grated, plain
- 120 gMilk, whole, 3.25% milkfat, with added vitamin D
- 250 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
- 40 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
- 15 gGarlic, raw
- 5 gSpices, paprika
- 7 gSalt, table
Method
- Finely chop onion and garlic and heat oven to 180 °C.
- Knead beef, onion, garlic, egg, breadcrumbs, milk, paprika and salt for 5 minutes until even.
- Shape a loaf about 25 cm long in a baking dish and bake 45 minutes at 180 °C.
- Spread tomatoes and paste over the top of the loaf.
- Bake for 15 more minutes until the centre reaches 72 °C.
- Rest meatloaf 10 minutes and cut it into four thick portions.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,013.8 kcal
- Protein
- 190.2 g
- Fat
- 200.3 g
- Total carbohydrate (by difference)
- 104.8 g
- Total dietary fibre (USDA)
- 15.1 g
- Saturated fatty acids
- 75.2 g
- Sodium
- 4,162.2 mg
- Salt (sodium × 2.5)
- 10.4 g
Per serving
- Energy
- 753.4 kcal
- Protein
- 47.5 g
- Fat
- 50.1 g
- Total carbohydrate (by difference)
- 26.2 g
- Total dietary fibre (USDA)
- 3.8 g
- Saturated fatty acids
- 18.8 g
- Sodium
- 1,040.6 mg
- Salt (sodium × 2.5)
- 2.6 g
Per 100 g of finished food
- Energy
- 207.8 kcal
- Protein
- 13.1 g
- Fat
- 13.8 g
- Total carbohydrate (by difference)
- 7.2 g
- Total dietary fibre (USDA)
- 1 g
- Saturated fatty acids
- 5.2 g
- Sodium
- 287 mg
- Salt (sodium × 2.5)
- 0.72 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal