- /2 pounds Ground Beef 93% lean or leaner
- can tomato sauce, divided 8 ounces
- cup soft bread crumbs
- egg
- small onion finely chopped
- teaspoons Worcestershire sauce
- teaspoon dried thyme leaves crushed
- /2 teaspoon garlic salt
- /4 teaspoon pepper
- tablespoon packed brown sugar
- teaspoon dry mustard
- COOKING:
- Preheat oven to 350°F. Measure 1/4 cup tomato sauce brown sugar and mustard into small bowl; set aside for topping. Add remaining tomato sauce, Ground Beef, bread crumbs, egg, onion, Worcestershire, thyme, garlic salt and pepper to large bowl; mix thoroughly but lightly.
- Shape beef mixture into 8 x 4-1/2-inch loaf on rack in broiler pan. Spread topping over meatloaf. Bake in 350°F oven 1 hour or until instant-read thermometer inserted into center registers 160°F.
- Cook’s Tip:
- Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
- Let stand 10 minutes before cutting. Cut into slices.
- 1/3 cup finely chopped green bell pepper
- 1/4 teaspoon ground red pepper and
- 1/4 teaspoon ground white pepper to Ground Beef mixture.
- 1/3 cup finely chopped green bell pepper
- 1/4 cup raisins
- 1 teaspoon ground cumin and
- 1/2 teaspoon dried oregano leaves crushed, to Ground Beef mixture.
- 8.9 g Total Fat (
- 3.5 g Saturated Fat;
- 0.21 g Trans Fat;
- 0.7 g Polyunsaturated Fat;
- 3.6 g Monounsaturated Fat;) 106 mg Cholesterol; 467 mg Sodium;
- 10 g Total Carbohydrate;
- 1.1 g Dietary Fiber;
- 24.7 g Protein; 3.5 mg Iron; 464 mg Potassium; 5.8 mg NE Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.8 mg Zinc; 23.5 mcg Selenium; 102.8 mg Choline.
- This recipe is an excellent source of Protein Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
