Sauteed Onion Meatloaf

Sauteed Onion Meatloaf
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 368.1
  • Total Fat: 21.2 g
  • Cholesterol: 96.8 mg
  • Sodium: 684.0 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 19.6 g

View full nutritional breakdown of Sauteed Onion Meatloaf calories by ingredient
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Introduction

A very tastey and easy meatloaf!
I really can't understand what went wrong in the 70's that made so many people fear meatloaf. This is not one of the more "exotic" recipes out there, but is very satisfying.
I have included frozen peas as an optional ingredient in this recipe (which could be swapped for frozen brocolli, shredded carrots, etc), as a way to incorporate more veggies.
A very tastey and easy meatloaf!
I really can't understand what went wrong in the 70's that made so many people fear meatloaf. This is not one of the more "exotic" recipes out there, but is very satisfying.
I have included frozen peas as an optional ingredient in this recipe (which could be swapped for frozen brocolli, shredded carrots, etc), as a way to incorporate more veggies.

Number of Servings: 8

Ingredients

    1 1/2 pounds ground beef
    1 egg
    1 onion, chopped
    1 cup 2% milk
    1 cup seasoned bread crumbs
    salt and pepper to taste
    2 tablespoons brown sugar
    1 tablespoon butter, unsalted
    1 tablespoon yellow mustard
    3/4 cup ketchup
    1/2 cup frozen peas (Optional.)

Directions

Preheat oven to 350 degrees F (175 degrees C).
Sautee chopped onion in 1 tbsp butter, until they begin to carmelize.
Thaw peas in running water, approx 2-3 minutes.
In a large bowl, combine the beef, egg, sauteed onion, peas, milk, Worcestershire sauce and seasoned crumbs.
Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased (or tin foil lined) 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour 25 minutes.
Letting the meatloaf stand before slicing will often make cleaner, firmer slices.

Number of Servings: 8

Recipe submitted by SparkPeople user RHODODO.

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