Cranberry Upside-Down Meatloaf
Recipe: #19097
May 17, 2015
Categories: Dinner, Meatloaf, Beef, Ground Beef, Fruit, Cranberry, New England, Fall/Autumn, Oven Bake more
"This cooks with the sauce on the bottom and then is inverted on a platter to serve. Cook time includes 20 minute cooling time."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (329 g)
- Calories 788.9
- Total Fat - 41.1 g
- Saturated Fat - 14.3 g
- Cholesterol - 258.4 mg
- Sodium - 1335.5 mg
- Total Carbohydrate - 41.6 g
- Dietary Fiber - 1.2 g
- Sugars - 33.7 g
- Protein - 59.9 g
- Calcium - 82.9 mg
- Iron - 7.4 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees. Lightly oil a 9 x 5 x 3-inch loaf pan.
Step 2
In a small bowl, combine the cranberry sauce, brown sugar and chili sauce.
Step 3
Place the cranberry sauce mixture in the bottom of the prepared loaf pan.
Step 4
In a large bowl, combine the remaining ingredients except the bay leaves and mix well.
Step 5
Set the meatloaf mixture in the pan on top of the sauce. Top the loaf with the bay leaves and bake for 1 1/2 hours or until done.
Step 6
Allow the loaf to cool for 20 minutes. Remove the bay leaves.
Step 7
Very carefully invert the loaf onto a serving plate so that the sauce side is up. Drizzle the pan juices over the loaf.
Tips & Variations
No special items needed.
