| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | 4 | Servings | ||
INGREDIENTS
| 4 | White sandwich bread, crust | |
| trimmed bread torn into | ||
| bite-sized pieces | ||
| 2 | Eggs | |
| 4 | T | Worcestershire sauce |
| 1 | c | Chopped onion |
| 1/3 | c | Plus 1 tablespoon ketchup |
| 1 | T | Garlic powder |
| 1/2 | t | Salt |
| 1/2 | t | Ground pepper |
| 1 1/2 | lb | Lean ground beef |
| 1 | 14-1/2 oz beef broth | |
| 1 | Red-skinned sweet potato | |
| yam peeled quartered | ||
| lengthwise | ||
| 2 | Russet potatoes, peeled | |
| quartered lengthwise | ||
| 4 | Carrots, peeled halved | |
| lengthwise |
INSTRUCTIONS
Preheat oven to 375 degrees F. Mash bread, eggs and 3 T Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 9" x 13" x 2" deep baking pan, shaping into 4" x 8" loaf. Spread remaining 1 T ketchup over meat loaf. Pour broth and remaining 1 T Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over. Posted to MM-Recipes Digest V5 #016 by info@yourbestimage.com (Best Image) on Jan 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 734
Calories From Fat: 354
Total Fat: 38.4g
Cholesterol: 220.6mg
Sodium: 1416.4mg
Potassium: 1928.5mg
Carbohydrates: 54.3g
Fiber: 6.7g
Sugar: 13.3g
Protein: 40.7g