Left Over Meat Loaf Recipe

Made To Be Leftover Meat Loaf! You can imagine how I cam upon this recipe,. Trust me, if you were looking for a recipe that lets you finish your leftover meat resourcefully, then this is the recipe for you! Try the Made To Be Leftover Meat Loaf!
Left Over Meat Loaf picture


MethodInterest Group


 Lean ground beef1 1⁄2 Pound
 Ground veal3⁄4 Pound
 Ground pork3⁄4 Pound
 Onion1 Small, peeled and finely chopped
 Garlic clove2 Large, peeled and crushed
 Chopped flat leaf parsley1⁄3 Cup (5.33 tbs)
 Worcestershire sauce3 Tablespoon
 Pimento stuffed green olives1⁄2 Cup (8 tbs), chopped
 Drained pureed canned italian tomatoes1⁄2 Cup (8 tbs)
 Eggs2 , beaten
 Oatmeal1 Cup (16 tbs)
 Salt2 Teaspoon (Or To Taste)
 Black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3207 Calories from Fat 1517

% Daily Value*

Total Fat 175 g269.2%

Saturated Fat 61.9 g309.3%

Trans Fat 0 g

Cholesterol 1336.9 mg

Sodium 5399.6 mg225%

Total Carbohydrates 100 g33.4%

Dietary Fiber 10.9 g43.4%

Sugars 16.6 g

Protein 291 g581.2%

Vitamin A 64.9% Vitamin C 81.4%

Calcium 116.1% Iron 407.4%

*Based on a 2000 Calorie diet


Preheat your oven to 350°F.line the bottom of a 9 x 4 x 3 inch loaf pan with a piece of wax paper brushed with oil on both sides.
Combine all of the ingredients in a large bowl and mix just until blended.
Cook a small amount of the meat mixture in a skillet to test the seasonings.
Fill the loaf pan with the meat mixture, smoothing the top to make it even.
Place the meat loaf on a jelly roll pan (to catch any spills), transfer it to the oven, and bake for 1 hour and 20 minutes.
The juices will run clear when it is done.
Remove from the oven, and drain the excess juices.
Do not weight it down, as the meat loaf will become dry.
Either let it stand for 5 minutes, slice, and serve or remove it from the pan, wrap, and refrigerate until needed.
Meat loaf tastes better if it is served at room temperature rather than very cold.