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Meat Loaf Lineup Recipe
|Ground beef||1 Pound|
|Tomato sauce||8 Ounce|
|Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Spaghetti sauce mix||1 1⁄2 Ounce|
|Italian bread loaf||1|
|Oregano||1 Teaspoon, crumbled|
|Butter/Margarine||6 Tablespoon, melted (0.75 Stick)|
|Grated parmesan cheese||1 Tablespoon|
|Whole pimientos||4 Ounce, drained|
Calories 536 Calories from Fat 320
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 16.2 g81.2%
Trans Fat 0 g
Cholesterol 123 mg
Sodium 471.3 mg19.6%
Total Carbohydrates 34 g11.2%
Dietary Fiber 3 g11.9%
Sugars 3.7 g
Protein 21 g41.4%
Vitamin A 23.7% Vitamin C 35.7%
Calcium 10.2% Iron 19.4%
*Based on a 2000 Calorie diet
Press into a loaf pan, 8x4x2.
Bake in moderate oven (375Â°) for 55 minutes, or until crusty brown.
Cut bread into 24 slices, keeping slices in order.
Stir oregano into melted butter or margarine; brush over slices; put back in loaf shape.
Brush outside of loaf with remaining butter mixture; sprinkle with cheese.
Wrap loaf in foil.
Heat in oven with meat loaf for 10 minutes, or until hot.
Remove meat loaf from pan; cut into 12 slices; place 1 slice between each two slices of bread.
Slit each pimiento down side to make two pieces; tuck alongside alternate slices of meat; tuck green-onion ruffles beside remaining slices, if you wish.