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- 1-1/2 pounds meatloaf mixture (1/3 lean ground beef, 1/3 ground veal, 1/3 ground pork)
- 1 cup fresh breadcrumbs (I used my maple oatmeal bread, which makes great crumbs)
- 2 tablespoons milk
- 1 egg, beaten
- 1 small onion, finely chopped (or half of a large onion)
- 1 to 2 garlic cloves (according to your taste), minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh sage, chopped
- 1 teaspoon dried oregano (I used 2 teaspoons fresh since that’s what I had)
- 1 teaspoon ground cumin
- 1/2 teaspoon (sweet smoked) paprika (or regular)
- 1-1/2 teaspoons fine sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1/4 cup ketchup
- Put the mixture into a 9-x-5 inch loaf pan and pat into loaf shape. (I used a regular baking pan and shaped a free-form loaf.)
View Full Recipe at In Our Grandmothers' Kitchens
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 2 servings | |
| Calories 331 | |
| Calories from Fat 58 | 18% |
| Total Fat 6.61g | 8% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 2606mg | 109% |
| Potassium 556mg | 16% |
| Total Carbs 57.3g | 15% |
| Dietary Fiber 5.8g | 19% |
| Sugars 13.59g | 9% |
| Protein 12.66g | 20% |
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