Recipe courtesy of Manny's Cafeteria & Delicatessen
Recipe courtesy of Manny's Cafeteria & Delicatessen
Episode:
Triple D Nation: Mexican and Meat
Meatloaf
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 624
- Total Fat
- 49 g
- Saturated Fat
- 13 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 30 g
- Cholesterol
- 161 mg
- Sodium
- 686 mg
- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 624
- Total Fat
- 49 g
- Saturated Fat
- 13 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 30 g
- Cholesterol
- 161 mg
- Sodium
- 686 mg
Ingredients
Meatloaf:
Meatloaf Sauce:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the meatloaf: Preheat the oven to 350 degrees F.
- Mix together the beef, breadcrumbs, ground onion, garlic powder, salt, pepper, eggs and 1/4 cup plus 1 tablespoon water and knead to remove all the air. Form into a loaf. Place on a greased jelly roll pan, then cover with an aluminum foil tent. Bake for 15 minutes. Add 1 cup water to the pan and continue to cook for an additional 40 minutes. Remove the foil and brown the top.
- For the meatloaf sauce: Heat the vegetable oil in a large pan, then add the onion, celery and green pepper and cook until soft. Add the ground tomato, pureed tomato, sugar, salt, black pepper and 4 cups water. Bring to a boil. Blend the cornstarch in a small bowl with 2 tablespoons cold water until well blended, then slowly add to the sauce until thickened. Serve the meatloaf with the sauce.
Cook’s Note
If you cannot find canned ground tomato, substitute 4 canned whole peeled tomatoes, ground, plus 1/4 cup tomato puree.
