Roast Meat Loaf Recipe
Ingredients
| Eggs | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Quick cooking oats | 3⁄4 Cup (12 tbs) | |
| Salt | 1 Tablespoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Dried savory | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
| Parsley | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Onion | 1⁄2 Cup (8 tbs) | |
| Ground chuck | 2 1⁄2 Pound | |
| Chili sauce | 1⁄2 Cup (8 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Liquid gravy seasoning | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 469 Calories from Fat 290
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 13.3 g66.5%
Trans Fat 0 g
Cholesterol 159.7 mg53.2%
Sodium 945.7 mg39.4%
Total Carbohydrates 16 g5.4%
Dietary Fiber 1.9 g7.5%
Sugars 6.5 g
Protein 28 g56.9%
Vitamin A 10.4% Vitamin C 12.4%
Calcium 6.2% Iron 12.6%
*Based on a 2000 Calorie diet
Directions
1) In a large bowl, using a fork lightly beat the eggs
2) Add in the milk, oats, salt, monosodium glutamate, savory, pepper, and the parsley and keep aside
3) Into a skillet, melt some butter and sauté the onion till
4) Tip this into the egg mixture and mix in the chuck meat and mix well
5) In a 9 x 5 x 3 inch loaf pan, lined with wax paper, pack the meat evenly
6) Cling wrap the pan and refrigerate the mixture for about 2 hours
7) Using a spatula, run the edges of the meat loaf to loosen
8) Turn out the meatloaf and bake in a preheated oven for 30 minutes
9) In a small bowl combine the ingredients for the glaze and then brush the top of the meatloaf
10) Bake for 45 minutes brushing the top continuously with the glace
SERVING
12) Serve warm
Chef
