Meatloaf with a Kick
Recipe: #13005
July 06, 2014
Categories: Meatloaf, Ground Beef, Sunday Dinner, Oven Bake, Gluten-Free, Non-Dairy, Kosher Meat, Beef Dinner, Ground Beef Dinner, more
"We enjoyed this meatloaf which was originally printed in Redbook Magazine. The original recipe says to shape the meatloaf into a loaf and cook it on a cookie sheet - I used a loaf pan instead. Served with baked potatoes and cooked carrots -- my idea of a comfort meal! Leftovers make great meatloaf sandwiches."
Original is 7 servings
Ingredients
- FOR THE GLAZE
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- FOR THE MEATLOAF
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Nutritional
- Serving Size: 1 (290.1 g)
- Calories 589.6
- Total Fat - 32.5 g
- Saturated Fat - 11.3 g
- Cholesterol - 202.9 mg
- Sodium - 1262 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 2.1 g
- Sugars - 9.3 g
- Protein - 52.6 g
- Calcium - 53.7 mg
- Iron - 6.9 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the glaze: whisk together glaze ingredients (ketchup - worchestershire) in a measuring cup or bowl. Set aside.
Step 2
Heat oven to 325 degrees F.
Step 3
In a food processor grind the oatmeal and then transfer the oatmeal to a large bowl. Stir in egg, milk, peppers and cumin.
Step 4
In the food processor (I don't clean it out) add the vegetables (onion - garlic) and pulse until chopped. Stir into beef mixture - do not over mix.
Step 5
Spoon into a loaf pan (see description) and bake for 10 minutes, spoon glaze over meat loaf and then continue cooking for another 50 minutes. Let rest for a few minutes before serving.
Tips
No special items needed.
3 Reviews
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