Zucchini-layered Meat Loaf
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Vegetables | Swiss | Cheese, Hamburger, Main dish, Meat loaf, Vegetables | 6 | Servings |
INGREDIENTS
| Recipe Basic Meat Loaf, * | ||
| 1/2 | c | Swiss Cheese, Shredded |
| 1/2 | c | Zucchini, Thinly Sliced |
| 2 | T | Pimento, Chopped |
INSTRUCTIONS
See Recipe # 8, this file, for the recipe. Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter.
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Nutrition (calculated from recipe ingredients)
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Calories: 44
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 10.1mg
Sodium: 22.5mg
Potassium: 41.8mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 3.1g