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Italian Meatloaf With Fresh Basil and Provolone

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)129.2638
Energy (kCal)1119.2776
Carbohydrates (g)84.6784
Total fats (g)25.8039
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft. | 2. Drain the tomatoes and finely chop. | 3. Preheat the oven to 350°F. | 4. Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl. | 5. Add the tomatoes to the meat mixture. | 6. Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray. | 7. Spread 1/3 cup ketchup over meatloaf. | 8. Bake at 350°F degrees for 1 hour. | 9. Let stand 10 minutes before slicing 12 slices. | 10. Serves 6. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup boiling 0.0 0.0 0.0 0.0
    sun tomato 1/2 cup sun-dried 403.4676 0.0 89.7602 2.2667
    ketchup 1/2 cup 403.4676 0.0 89.7602 2.2667
    bread crumb 1 cup seasoned 426.6 77.7384 14.418 5.724
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768
    provolone cheese 1/2 cup shredded 231.66 1.4124 16.8828 17.5692
    egg white 2 34.32 0.4818 7.194 0.1122
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    1 lb ground 403.4676 0.0 89.7602 2.2667

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



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