Confetti Meatloaf Recipes
EASY CONFETTI MEATLOAF
Submitted by Beth Ann Long in a community cookbook. This uses 1 package of Knorr vegetable soup mix. Sounds like a way to get taste without much fuss.
Provided by Oolala
Categories Meat
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine first 5 ingredients.
- Mold into a loaf on a foil lined baking pan or place in loaf pan and bake for 1 hour at 350°F.
- Let stand 10 minutes before slicing. If desired serve with tomato sauce over top.
Nutrition Facts : Calories 489.9, Fat 29.1, SaturatedFat 11.5, Cholesterol 173.2, Sodium 1004.1, Carbohydrate 17.1, Fiber 1, Sugar 1.3, Protein 37.4
THERMOMIX CONFETTI MEATLOAF
Make and share this Thermomix Confetti Meatloaf recipe from Food.com.
Provided by Ex-Pat Mama
Categories Meatloaf
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop onion and cabbage 5 seconds/ speed 5. Scrape down sides.
- Add oil and saute 8 minutes/100 degrees/speed 2.
- Add carrot, celery, red pepper and garlic to TM Bowl. Chop 5 seconds/speed 5. Scrape down sides.
- Saute 5 minutes/100 degrees/speed 2.
- Add parsley and basil to TM bowl. Chop 5 seconds/speed 5. Scrape down sides.
- Add almond flour to TM bowl. Add beef, eggs, half of the tomato sauce and salt and pepper to taste. Mix 15 seconds/speed 5.
- Press the mixture into a loaf pan.
- Pour the remaining tomato sauce over all.
- Bake at 350 degrees 55-60 minutes.
Nutrition Facts : Calories 231.1, Fat 15.8, SaturatedFat 4.8, Cholesterol 89, Sodium 228.9, Carbohydrate 7.8, Fiber 2.6, Sugar 4.5, Protein 14.7
CONFETTI MEATLOAF
Make and share this Confetti Meatloaf recipe from Food.com.
Provided by Sarabbismama
Categories Meatloaf
Time 1h10m
Yield 1 loaf pan, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350*.
- In a small bowl combine 1/4 c vegetable or tomato juice and ketchup. Set aside.
- Combine all other ingredients and mix well.
- Form into a loaf and place in a 1 qt loaf pan.
- Bake for 50-55 min, topping with ketchup mixture during the last five minutes of cooking.
- NOTES:.
- I have used a variety of vegetables in this meatloaf, including zucchini, yellow squash, parsnips, etc. I also add a little fresh garlic. I have also doubled the recipe and cooked in a 9x13 glass baking dish when cooking for a crowd.
Nutrition Facts : Calories 488.6, Fat 29.2, SaturatedFat 11.6, Cholesterol 167.7, Sodium 804, Carbohydrate 17.1, Fiber 2.5, Sugar 8, Protein 38.6
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