Recipe courtesy of Seaquett Williams
Recipe courtesy of Seaquett Williams
Show:
Food Network Specials
Episode:
NBA Cafe: Most Valuable Moms
Jyd's Mom's Down Home Juicy Meatloaf
Getting reviews...
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 779
- Total Fat
- 53 g
- Saturated Fat
- 21 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 50 g
- Cholesterol
- 238 mg
- Sodium
- 923 mg
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 779
- Total Fat
- 53 g
- Saturated Fat
- 21 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 50 g
- Cholesterol
- 238 mg
- Sodium
- 923 mg
Ingredients
Directions
- Preheat oven to 370 degrees F.
- In a large mixing bowl, place the beef, bread crumbs, scallions, onions, green peppers, garlic, eggs, black pepper, salt, meatloaf seasoning, beef gravy, and Cheddar. Using a wooden spoon, mix the ingredients until they are evenly distributed.
- Turn the meat mixture out into a large roasting pan. Form into a loaf shape. Cover the pan with aluminum foil, and bake for 1 1/2 hours.
- Remove the roasting pan with the loaf from the oven, quickly closing the door to keep the oven hot. Remove the aluminum foil. Spread the top and sides of the loaf with the tomato paste. Roast, uncovered, for another 15 to 20 minutes, or until an inserted meat thermometer reaches 155 degrees F.
- Let meatloaf rest for 10 minutes before slicing and serving.
