Summertime Beef Meatloaf
Conceived by cattle farmer and blogger, Anne Burkholder, this meatloaf is different than the rest with an unexpected twist of herb stuffing mix and tomatoes on the inside.
-
2
hrs -
8
SERVINGS -
260
Cal -
27 g
Protein
Ingredients:
- 2 pounds Ground Beef (93% lean or leaner)
- 2/3 cup seasoned dry bread crumbs
- 2 large eggs
- 1-1/2 teaspoons freshly ground black pepper
- 1 cup savory herb stuffing mix
- 2 large sliced tomatoes
Cooking:
-
Preheat oven to 350°F. Line rack on broiler pan with aluminum foil. Combine Ground Beef, bread crumbs, eggs and pepper in medium mixing bowl, mixing gently but thoroughly. Shape half of beef mixture into 8 by 4-1/2-inch loaf on prepared rack. Top beef with stuffing mix and half the tomatoes; gently pressing into beef. Top with remaining beef mixture, pressing to completely cover stuffing and tomatoes. Seal edges of meatloaf. Top meatloaf with remaining tomato slices.
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Bake uncovered in 350°F oven 1-1/2 hours or until instant-read thermometer inserted into center registers 155°F. Turn broiler to high. Broil meatloaf for 5 minutes or until tomatoes are caramelized and instant-read thermometer registers 160°F. Let stand 10 minutes before cutting.
Nutrition:
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 257 Calories; 83.7 Calories from fat; 9.3g Total Fat (3.5 g Saturated Fat; 3.5 g Monounsaturated Fat;) 121 mg Cholesterol; 305 mg Sodium; 15 g Total Carbohydrate; 1.7 g Dietary Fiber; 27 g Protein; 3.7 mg Iron; 5.5 mg NE Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.2 mg Zinc; 25.1 mcg Selenium; 115.6 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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