RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	137.6411
Energy (kCal)	647.3614
Carbohydrates (g)	7.7128
Total fats (g)	4.1936
Fatty acids, total saturated 20:0 (g)	0.0025
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2669
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3536
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.2531
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0816
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2529
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1265
Proline (g)	0.0918
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.6536
Adjusted Protein (g)	0.0000
Cystine (g)	0.0298
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	114.7363
Copper, Cu (mg)	1.8314
Maltose (g)	0.0000
Zinc, Zn (mg)	7.5936
Total lipid (fat) (g)	4.1936
Vitamin K (phylloquinone) (g)	11.3440
Cholesterol (mg)	340.0008
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1513
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	161.5202
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1176.0015
Energy (kcal)	647.3614
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1070
Fatty acids, total saturated 14:1 (g)	0.0050
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0446
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1564
Sugars, total (g)	6.2000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	44.3920
Lutein + zeaxanthin (g)	5270.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2244
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1339
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	180.6403
Fatty acids, total saturated 16:0 (g)	0.7310
Carbohydrate, by difference (g)	7.7128
Vitamin D (IU)	0.0000
Fructose (g)	3.4224
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.3646
Tyrosine (g)	0.0794
Potassium, K (mg)	2211.2835
Fatty acids, total saturated 12:0 (g)	0.0074
Vitamin A, RAE (g)	228.8005
Serine (g)	0.1215
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1066
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0074
Fatty acids, total saturated 22:0 (g)	0.0074
Fatty acids, total saturated 14:0 (g)	0.0161
Histidine (g)	0.0645
Isoleucine (g)	0.1091
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	8.5985
Water (g)	768.8804
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	297.6000
Sodium, Na (mg)	482.2410
Iron, Fe (mg)	10.4376
Energy (kJ)	2703.2057
Ash (g)	9.5984
Caffeine (mg)	0.0000
Glycine (g)	0.1141
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2988
Fatty acids, total polyunsaturated (g)	1.3817
Vitamin E (alpha-tocopherol) (mg)	3.6976
Sucrose (g)	0.1240
Vitamin B-6 (mg)	1.2202
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1662
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5059
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0025
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9276
Folate, food (g)	161.5202
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.6257
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0744
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0050
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	465.5610
Fatty acids, total polyunsaturated 16:1 c (g)	0.0050
Fatty acids, total saturated (g)	1.0719
Vitamin B-12 (g)	6.8000
Calcium, Ca (mg)	842.0818
Fatty acids, total saturated 10:0 (g)	0.0397
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1562
Glutamic acid (g)	0.3199
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	204.0005
Leucine (g)	0.1761
Folate, DFE (g)	161.5202
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.4800
Tryptophan (g)	0.0248
Threonine (g)	0.0719
Fatty acids, total polyunsaturated 18:1 c (g)	0.0174
Manganese, Mn (mg)	0.4390
Protein (g)	137.6411
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5138
Betaine (mg)	0.0000
Phosphorus, P (mg)	1318.2428
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. PREHEAT oven to 375°F | 2. Mix stuffing mix with half each of the spaghetti sauce and oregano. | 3. Add meat; mix well. | 4. Pat into 13x9-inch baking dish. | 5. MIX zucchini, mushrooms, remaining spaghetti sauce and remaining oregano. Spoon evenly over meat mixture; cover with foil. | 6. BAKE 25 minute | 7. Uncover. Sprinkle with cheese. | 8. Bake, uncovered, an additional 10 minute or until meatloaf is cooked through (160°F). | 9. Cut into six pieces to serve. | 10. KITCHENS TIPS: | 11. Adding spaghetti sauce to the meat mixture not only adds flavor but also helps to keep the baked meatloaf moist. | 12. Serve with your favorite cooked vegetables such as steamed green beans and boiled potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stuffing mix	1	package		-	-	-	-
spaghetti sauce	1	jar	divided	-	-	-	-
oregano leaf	2	teaspoons	divided dried	605.2014	0.0	134.6403	3.4
extra beef	1 1/2	1/2	ground lean	605.2014	0.0	134.6403	3.4
zucchini	2	cups	chopped	42.16	7.7128	3.0008	0.7936
mushroom	2	cups	sliced	-	-	-	-
moisture part mozzarella cheese	3/4	cup	shredded part-skim low	605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Easy Layered Italian Meatloaf