Beef-Pork-Chicken Meatloaf
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 119.2
- Total Fat: 6.1 g
- Cholesterol: 52.0 mg
- Sodium: 120.7 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.7 g
- Protein: 10.0 g
View full nutritional breakdown of Beef-Pork-Chicken Meatloaf calories by ingredient
Introduction
This is the same recipe I use to make meatballs but with the addition of another slice of bread. The mushrooms and baked eggplant give it a moist texture. Slices are great in sandwiches, too. This is the same recipe I use to make meatballs but with the addition of another slice of bread. The mushrooms and baked eggplant give it a moist texture. Slices are great in sandwiches, too.Number of Servings: 16
Ingredients
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8 oz Beef, 90% Lean Ground Beef from Sirloin
8 oz Hormel Premium Less Fat Ground Pork
8 oz Golden Plump Lean Ground Chicken
1 cup Mushrooms, fresh button, chopped fine
1 cup Portabella Mushrooms, chopped fine
1 Shallot (about 3 oz), chopped fine
1 cup Basic Baked Eggplant*, chopped fine
3 slices Brownberry Grains & More Double Fiber Bread, chopped coarse
1 Tbsp Worcestershire Sauce
2 large Eggs, raw
Garlic powder, pepper, herbs to taste (I use Thyme and Basil or Italian Seasoning Blend and sometimes I add Cajun Hot Sauce if I want it spicier)
Cooking spray
*I used the Basic Baked Eggplant recipe submitted by LADYPHOENIX61.
Tips
This meatloaf recipe could easily be cut in half. I usually make one for now and one to freeze. I did not add salt, but if you do, it will increase the Sodium.
Directions
Preheat oven to 350 degrees.
Put the mushrooms into a food processor and pulse until finely chopped (about 6-7 pulses). Do the same in turn with the shallots, baked eggplant and bread slices.
Combine the three meats, mushrooms, shallots and eggplant in a bowl and mix by hand. Add any seasonings you like, garlic powder, herbs, etc. Add the bread crumbs, two eggs and Worcestershire Sauce and mix thoroughly. Let it rest for 5-10 minutes. Spray two loaf pans with cooking spray and divide the mixture between them. Place pans in oven and bake for 45 minutes or until internal temperature reaches 165 degrees. Take them out of the oven when done and let them rest for 5 minutes before slicing.
Serving Size: Makes 16 1" slices
Number of Servings: 16
Recipe submitted by SparkPeople user MN17825.
Put the mushrooms into a food processor and pulse until finely chopped (about 6-7 pulses). Do the same in turn with the shallots, baked eggplant and bread slices.
Combine the three meats, mushrooms, shallots and eggplant in a bowl and mix by hand. Add any seasonings you like, garlic powder, herbs, etc. Add the bread crumbs, two eggs and Worcestershire Sauce and mix thoroughly. Let it rest for 5-10 minutes. Spray two loaf pans with cooking spray and divide the mixture between them. Place pans in oven and bake for 45 minutes or until internal temperature reaches 165 degrees. Take them out of the oven when done and let them rest for 5 minutes before slicing.
Serving Size: Makes 16 1" slices
Number of Servings: 16
Recipe submitted by SparkPeople user MN17825.