RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1996
| View Recipe |
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| Recipe Name: |
Smoked Cheddar-Jalapeño Ranch Meatloaf |
| Source: |
, November 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$4.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
8-inch loaf pan |
| Suggested Sides: |
Serve with an assortment of roasted vegetables. |
| Comments: |
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Ingredients:
1 Tablespoon worcestershire sauce
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Directions:
Preheat oven to 325 degrees.
Partially cook the bacon in an ovenproof skillet over low heat for 5 minutes. Do not let the bacon get hard. Transfer to a large bowl, add all the other ingredients, and mix very well.
Put the mixture back into the skillet or into a standard 8-inch loaf pan and bake for 1 hour, or until the meat loaf reaches an internal temperature of 150 degrees. |
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| Nutrition per Serving: |
| Calories: |
588 |
Total Carbs: |
4.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
353.9 |
Fat: |
40.4 |
Protein: |
42.67 |
| Fiber: |
0.75 |
Sodium: |
229.60 |
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