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Veggie Meatloaf

 
One serving costs about $1.5

$1.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:37%

Spoonacular Score: 37%

 

Veggie Meatloaf is a main course that serves 6. Watching your figure? This gluten free recipe has 486 calories, 28g of protein, and 39g of fat per serving. For $1.5 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. It is brought to you by Foodista. A mixture of eggs, ground chuck, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Users who liked this recipe also liked Herb-and-Veggie Meatloaf, Turkey and Veggie Meatloaf Minis, and Turkey Veggie Meatloaf Cups.

Cabernet Sauvignon and Zinfandel are great choices for Meatloaf. Meatloaf will work with many red wines. We recommend something bold and fruity, like a Cabernet Sauvignon or Zinfandel.

California Cabernet Sauvignon (Selection) Wine Ingredient Kit



» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cups
0.5 cups onion
onion
2 cloves
2 cloves garlic
garlic
2 Tbsps
2 Tbsps butter
butter
2 lb
2 lb ground chuck
ground chuck
2
2  eggs
eggs
0.25 cups
0.25 cups cream
cream
2 Tbsps
2 Tbsps worcestershire sauce
worcestershire sauce
1.5 tsps
1.5 tsps salt
salt
0.5 tsps
0.5 tsps black pepper
black pepper
1 Tbsp
1 Tbsp dried fresh thyme
dried fresh thyme
1 cup
1 cup yellow shredded a comb
yellow shredded a comb
0.5 cups onion
0.5 cups
onion
2 cloves garlic
2 cloves
garlic
2 Tbsps butter
2 Tbsps
butter
2 lb ground chuck
2 lb
ground chuck
2  eggs
2
eggs
0.25 cups cream
0.25 cups
cream
2 Tbsps worcestershire sauce
2 Tbsps
worcestershire sauce
1.5 tsps salt
1.5 tsps
salt
0.5 tsps black pepper
0.5 tsps
black pepper
1 Tbsp dried fresh thyme
1 Tbsp
dried fresh thyme
1 cup yellow shredded a comb
1 cup
yellow shredded a comb

Equipment

baking pan
baking pan
mixing bowl
mixing bowl
aluminum foil
aluminum foil
oven
oven
baking pan
baking pan
mixing bowl
mixing bowl
aluminum foil
aluminum foil
oven
oven


Instructions

Preheat the oven to 350 F. Melt the butter in a small skillet over medium-low heat; add the onions and cook, stirring frequently, until they are soft and translucent but not brown, about 7 8 minutes. Add the garlic and cook, stirring frequently, for another minute or two. Remove from heat and set aside. Place the remaining ingredients to a large mixing bowl; add the onion/garlic mixture. Gently but thoroughly mix with your hands, then transfer to an 8x8 baking dish and form into a loaf shape. Bake for 1 hour, then test to see if the center is done. If it is still pink, cover with foil and bake for another 10 to 15 minutes. Allow the meatloaf to rest for about 5 minutes before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.50
Ingredient
½ cups onion
2 cloves garlic
2 tablespoons butter
2 pounds ground chuck
2 eggs
¼ cups cream
2 tablespoons worcestershire sauce
½ teaspoons black pepper
1 tablespoon dried fresh thyme
Price
$0.18
$0.13
$0.24
$7.04
$0.48
$0.32
$0.20
$0.03
$0.37
$8.99

Tips

Health Tips

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • get more price tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
485 Calories
28g Protein
39g Total Fat
3g Carbs
7% Health Score
Limit These
Calories
485
24%

Fat
39g
60%

  Saturated Fat
16g
105%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
185mg
62%

Sodium
796mg
35%

Get Enough Of These
Protein
28g
57%

Vitamin B12
3µg
57%

Zinc
6mg
44%

Selenium
27µg
39%

Vitamin B3
6mg
32%

Phosphorus
285mg
29%

Vitamin B6
0.55mg
27%

Iron
3mg
21%

Vitamin B2
0.32mg
19%

Potassium
515mg
15%

Vitamin B5
1mg
10%

Magnesium
32mg
8%

Vitamin A
402IU
8%

Vitamin E
1mg
7%

Copper
0.13mg
7%

Calcium
59mg
6%

Vitamin B1
0.09mg
6%

Folate
21µg
5%

Manganese
0.1mg
5%

Vitamin C
3mg
5%

Vitamin D
0.58µg
4%

Vitamin K
3µg
4%

Fiber
0.45g
2%

covered percent of daily need

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