Sirloin and Pork Tenderloin Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Using processor chop the sirloin and pork into small pieces. I make the pieces larger than ground meat supermarkets sell. Remove all fat and diiscard prior to processing . Put into large bowl.Break 4 slices of bread into large pieces and process into stuffing size. Add to bowl. Combine and process until chopped into small pieces - 1/2 a medium onion, 1 extra large Egglands Best Egg and 3 smallish cherry tomatoes. Add to bowl. Add Feta cheese to bowl and spices you like--garlic, oregano, chilli, fresh pround pepper.Using hands mix the ingredients together and cover the bowl and place in refrigerator for a day.Next day, spray PAM or other nonfat oil on bottom of a glass square or oval baking dish. Shape the meatloaf leaving room around the sides for even cooking. Spray PAM over the top of the meatload and bake at 375 degrees for 50 minutes. Let set for 20 minutes before serving.
Makes 4 generous or 6 normal size servings
I always grind fresh meat instead of buying ground meat. It gives me control of the amount of fat and other stuff that is put into ground up meat nowadays.
Number of Servings: 6
Recipe submitted by SparkPeople user JOYDENVER1.
I always grind fresh meat instead of buying ground meat. It gives me control of the amount of fat and other stuff that is put into ground up meat nowadays.
Number of Servings: 6
Recipe submitted by SparkPeople user JOYDENVER1.
Nutritional Info Amount Per Serving
- Calories: 303.8
- Total Fat: 12.1 g
- Cholesterol: 144.9 mg
- Sodium: 260.6 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 4.6 g
- Protein: 38.6 g
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