Masterful Meatloaf
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.
by Andrea E.
Nutrition information
Servings: 4
Amount per serving
- 530
Calories - 1110mg
Sodium - 41g
Protein - 314mg
Calcium
Ingredients
- 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
Instructions
Step 1
Preheat oven to 350 degrees.
Step 2
Prepare a shallow baking pan with tin foil to later put raw meatloaf on.
Step 3
Add all ingredients up to pepper into a large bowl.
Step 4
In separate bowl, add milk to breadcrumbs to saturate.
Step 5
Once done, pour wet breadcrumbs into bowl with other ingredients, mix well with hands.
Step 6
When mixed thoroughly, shape into one big loaf or two small ones. Try to shape evenly so it cooks through evenly.
Step 7
Cook for about 35 - 40 minutes. Check with food thermometer, should read 160-170 degrees in middle when done.
Step 8
Can be served with sweet potatoes and sautéed bok choy with garlic.
