*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great - but different - meatloaf recipe! I was kind of hesitant when I read this over - having no glaze and no "stuffing" (bread crumbs cracker crumbs etc.) - but was VERY pleasantly surprised how this one turned out. I enjoyed it as is - but others prefer the "traditional" glazing... Next time I'll tweak it for them - but I'll enjoy it either way;);)
This was a good recipe. It's different from the usual and the technique (e.g. step 2 in the directions) was interesting. It was even unusual to use an 8x8 instead of a 9x5 loaf pan (I used a Pyrex dish). I made it pretty much exactly as written using a good-sized white onion. In my case 1 hour of baking left it slightly underdone in the center so I should have opted for using a meat thermometer as suggested. Also it was a little weird that there was a good amount of water (not fat although there was a little of that too) in the bottom of the dish - I was surprised it didn't evaporate away. But the meatloaf itself was tasty and held together pretty well despite the lack of breadcrumbs/egg/etc. It lasted me for three pretty big dinners' worth.