Masterful Meatloaf By: Andrea E.
This is a rather simple, yet satisfying dish that is full of calories and very filling. Since I have cystic fibrosis, I try to cook something tasty that is also healthy and has a lot of protein. It can also be frozen, defrosted and reheated when I am not up to cooking. It also lasts a long time in the fridge and my husband, who does not have cystic fibrosis, seems to like it for lunch as a sandwich on bread with mayo.
- 1 1/2 lb meatball mix (beef, veal, pork)
- 1/2-3/4 c parmesan cheese
- 4-5 dashes/shakes of Lea & Perrin's Worcestershire sauce
- 1 small onion, diced
- 2 cloves garlic, minced or pressed
- 3/4-1 bunch parsley, chopped
- 2 eggs, lightly beaten
- 3/4-1 tsp Kosher salt to taste
- 1/3 tsp ground pepper
- 3/4 c breadcrumbs
- 1/2 c milk
- Add All Ingredients
Preheat oven to 350 degrees.
Prepare a shallow baking pan with tin foil to later put raw meatloaf on.
Add all ingredients up to pepper into a large bowl.
In separate bowl, add milk to breadcrumbs to saturate.
Once done, pour wet breadcrumbs into bowl with other ingredients, mix well with hands.
When mixed thoroughly, shape into one big loaf or two small ones. Try to shape evenly so it cooks through evenly.
Cook for about 35 - 40 minutes. Check with food thermometer, should read 160-170 degrees in middle when done.
Can be served with sweet potatoes and sautéed bok choy with garlic.
- Servings: 4
Amount per serving:
- Calories: 530
- Fat: 26 g
- Sodium: 1110 mg
- Protein: 41 g
- Calcium: 314 mg
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