Crushed Crouton Meatloaf with a Beef Tomato Glaze
"I crush up salad croutons to use in place of breadcrumbs when I have a package that needs to be used up in the pantry. You can substitute breadcrumbs for the croutons."
Original is 6 servings
Ingredients
- For the Meatloaf:
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- For the Beef Tomato Glaze:
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Nutritional
- Serving Size: 1 (311.1 g)
- Calories 469.6
- Total Fat - 26.9 g
- Saturated Fat - 9.2 g
- Cholesterol - 402.3 mg
- Sodium - 1044.5 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 2.4 g
- Sugars - 9.3 g
- Protein - 41.6 g
- Calcium - 94.8 mg
- Iron - 6.6 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a large mixing bowl, combine the ground beef, crushed salad croutons, onion, bell pepper, garlic, beef bouillon powder, dried thyme, dried parsley, salt, black pepper, and beaten eggs. Mix well to thoroughly incorporate all the ingredients.
Step 3
Grease a loaf pan or line it with parchment paper.
Step 4
Transfer the meatloaf mixture into the prepared loaf pan, pressing it down gently to form a loaf shape.
Step 5
In a separate bowl, whisk together the tomato sauce, brown sugar, Worcestershire sauce, Dijon mustard, and beef bouillon powder to make the beef tomato glaze.
Step 6
Pour the beef tomato glaze evenly over the top of the meatloaf.
Step 7
Place the loaf pan in the preheated oven and bake for approximately 1 hour, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
Step 8
Remove the meatloaf from the oven and let it rest for a few minutes.
Step 9
Slice the meatloaf and serve immediately.
Tips
No special items needed.
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