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Recipe Name: Classic Meat Loaf - Lf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

Vegetable cooking spray
1 Cup(s) Finely chopped onion
1 Cup(s) Finely chopped carrot
1 Cup(s) Finely chopped zucchini
2 Teaspoon(s) Minced garlic
1/2 Cup(s) Chopped parsley
1/2 Cup(s) Low-salt ketchup
1 Tablespoon(s) Worcestershire sauce
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
12 Ounce(s) Extra lean ground beef -
3/4 Cup(s) Bulgur, soaked in
2 1/4 Cup(s) Boiling water, for 20mins
1/2 Cup(s) Egg substitute - or 2-lg
Heat oven to 350F. Have ready a 13 x 9-in. baking dish and larger
roasting pan. Coat a large nonstick skillet with vegetable oil spray.
Add vegetables and saute until slighty browned. Let cool. Stir in
Seasonings and Main Ingredients. Shape mixture, in baking dish,
allowing a 1/2 inch gap between the loaf and the pan. Set dish in
roasting pan and add Topping. Place in oven; add boiling water to come
halfway up sides of baking dish. Bake until center of loaf registers
160F on an instant-read thermometer. Remove dish from roasting pan.
Drain if necessary. Let loaf stand 5 minutes before slicing. RECIPE
NOTES: Original [245 cals, 10g fat, 37%] by using 16oz beef, 1/2 cup
bulgur, whole eggs. Modified [240 cals, 7g fat, 27%cff]. Mail from 11/17/98. Recipe by: Woman's Day 9/98 :
Christine Makuch (Healthy Cook) / mod Posted to EAT-LF Digest by on Nov 17, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 825
Calories From Fat: 521
Total Fat: 56.6g
Cholesterol: 245.1mg
Sodium: 546.4mg
Potassium: 1235.5mg
Carbohydrates: 7.9g
Fiber: 2.7g
Sugar: 3.1g
Protein: 67.8g

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