Ground Beef Recipes

Family Style Meatloaf
Yield: 12 Servings

Source: Miami Herald, 12/28/95 formatted by Lisa Crawford

1/2 Cup Skim Milk 1 Lb Ground Veal
1 Cup Fresh Bread Crumbs 1/2 Lb Ground Pork
2 Tsp Vegetable Oil 1 Tbl Fresh Basil, Minced
1 Medium Onion, Finely Chopped 1 Tbl Fresh Parsley, Minced
1 Clove Garlic, Minced 1 Tsp Salt
1/2 Cup Celery, Finely Chopped 1/4 Tsp Freshly Ground Black Pepper
8 Oz Fresh Mushrooms, Finely Chopped 2 Egg Whites, Lightly Beaten
1 1/2 Lb Lean Ground Beef 3/4 Cup Chili Sauce, Divided

Heat oven to 400°F. Spray jelly roll pan or shallow roasting pan with vegetable oil spray. Combine milk and bread crumbs in a small bowl; set aside. Heat oil in large skillet over medium high heat. Sauté onion, garlic, and celery, stirring frequently, until softened, about 2 minutes. Add mushrooms and cook, stirring, until mushrooms are soft and liquid has evaporated, about 3 minutes. Combine the beef, veal and pork in a large bowl. Mix well. Add the mushroom mixture, basil, parsley, salt, pepper, egg whites, 1/4 cup of the chili sauce, and the bread crumb mixture. Mix just until blended. Spread remaining 1/4 cup chili sauce over the top and sides of loaf. Bake in center of oven for 1 hour and 20 minutes, or until an instant-read thermometer registers 170°. Remove from oven and let stand for 10 to 15 minutes before slicing.

Per Serving: 311.19 Cal (50.00% from Fat, 42.10% from Protein, 7.89% from Carb); 32.08 g Protein; 16.93 g Tot Fat; 6.32 g Sat Fat; 1.43 g Poly Fat; 6.01 g Carb; 0.84 g Fiber; 51.41 mg Calcium; 431.36 mg Sodium; 546.42 mg Potassium; 109.67 mg Cholesterol

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