RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3568
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| Recipe Name: |
Spicy Meatloaf with Herbs - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
90.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Be sure to cook meatloaf thoroughly. If you don't have 1 1/4 hours to bake it, form into balls and bake in a muffin tin, or use a ring mold; bake for 30 to 45 minutes. If you don't have fresh herbs, cut the amounts in half and use dried.
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Ingredients:
1 Cup mushrooms, small button finely chopped
0.5 Cup oats, quick cooking
1 Tablespoon worcestershire sauce
0.25 Teaspoon tabasco
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Directions:
Preheat the oven, spray a 9-inch square baking pan with nonstick cooking spray. In a large nonstick skillet, heat the oil. Sauté the mushrooms, onion, carrot, celery and bell pepper until softened, about 5 minutes.
In a large bowl, combine the sautéed vegetables, beef, oats, egg, tomato paste, Worcestershire sauce, garlic, rosemary, sage, thyme and Tabasco. Shape into a loaf about 7x5x2-inch and place into the pan. Bake, pasting with tomato puree after 30 minutes, until cooked through, about 1 to 1 ¼ hours. Let stand about 10 minutes before slicing.
Cal 268
Fat 12g
Sat Fat 5g
Chol 114mg
Sod 266mg
Carb 16g
Fib 3g
Pro 24g
Calc 42mg |
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| Nutrition per Serving: |
| Calories: |
407 |
Total Carbs: |
17.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
132.8 |
Fat: |
84.4 |
Protein: |
24.34 |
| Fiber: |
0.74 |
Sodium: |
271.62 |
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