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Clam Chowder Meatloaf

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Susan Hepp-Cymbalista

"A nice, tender, creamy meatloaf! My husband is fairly picky, and he said it's the best meatloaf he's ever tasted! I originally based it on my mother's recipe, which called for cream of mushroom soup, but had to change it due to my mushroom allergy."
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1 h 50 m servings 237 cals
Original recipe yields 10 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a small roasting pan with cooking spray.
  2. Combine ground beef, 1/2 can chowder, onion, eggs, celery, bread crumbs, parsley, salt, and pepper in a bowl; mix until smooth. Mound meatloaf mixture in the prepared roasting pan. Cover pan with aluminum foil.
  3. Bake in the preheated oven until no longer pink in the center, about 1 hour.
  4. Remove from oven; pour remaining 1/2 can chowder over top and sides of meatloaf. Return uncovered pan to the hot oven; bake until an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes more.

Nutrition Facts

Per Serving: 237 calories; 13.3 g fat; 7 g carbohydrates; 21.1 g protein; 104 mg cholesterol; 295 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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