RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	140.8249
Energy (kCal)	1553.6431
Carbohydrates (g)	30.5455
Total fats (g)	92.4993
Fatty acids, total saturated 20:0 (g)	0.1368
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6246
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	4.1986
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1756
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	5.1314
Riboflavin (mg)	1.3280
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1124
Fatty acids, total polyunsaturated 24:1 c (g)	0.0153
Fatty acids, total saturated 18:4 (g)	0.0136
Fatty acids, total saturated 18:0 (g)	13.8949
Tocopherol, delta (mg)	0.0540
Arginine (g)	0.6018
Proline (g)	0.3838
Fatty acids, total polyunsaturated 18:1 t (g)	4.1971
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.7523
Adjusted Protein (g)	0.0000
Cystine (g)	0.1628
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	122.8244
Copper, Cu (mg)	0.5511
Maltose (g)	0.0000
Zinc, Zn (mg)	31.9999
Total lipid (fat) (g)	92.4993
Vitamin K (phylloquinone) (g)	9.4356
Cholesterol (mg)	607.8414
Fatty acids, total saturated 22:1 undifferentiated (g)	0.3168
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.6139
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	17.0290
Folate, total (g)	87.6011
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	308.0452
Energy (kcal)	1553.6431
Fatty acids, total saturated 16:1 undifferentiated (g)	2.4643
Fatty acids, total saturated 14:1 (g)	0.5071
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2156
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0068
Sugars, total (g)	22.6519
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0849
Vitamin C, total ascorbic acid (mg)	8.2300
Lutein + zeaxanthin (g)	292.4105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5119
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.3168
Magnesium, Mg (mg)	165.2072
Fatty acids, total saturated 16:0 (g)	19.8814
Carbohydrate, by difference (g)	30.5455
Vitamin D (IU)	41.0000
Fructose (g)	1.7338
Fluoride, F (g)	2.4066
Aspartic acid (g)	0.8897
Tyrosine (g)	0.3079
Potassium, K (mg)	2283.9840
Fatty acids, total saturated 12:0 (g)	0.0623
Vitamin A, RAE (g)	81.6552
Serine (g)	0.5722
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4184
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0272
Fatty acids, total saturated 14:0 (g)	2.3696
Histidine (g)	0.2065
Isoleucine (g)	0.3968
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.7476
Niacin (mg)	33.1422
Water (g)	691.4861
Fatty acids, total saturated 8:0 (g)	0.0094
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0188
Carotene, beta (g)	18.1825
Sodium, Na (mg)	876.3498
Iron, Fe (mg)	15.3421
Energy (kJ)	6497.2714
Ash (g)	13.7343
Caffeine (mg)	0.0000
Glycine (g)	0.3144
Fatty acids, total trans-polyenoic (g)	0.9328
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	3.8032
Fatty acids, total polyunsaturated (g)	4.8318
Vitamin E (alpha-tocopherol) (mg)	3.0424
Sucrose (g)	18.1729
Vitamin B-6 (mg)	2.6625
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5795
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0136
Lycopene (g)	0.1150
Starch (g)	0.1920
Pantothenic acid (mg)	4.9288
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)	0.5353
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4577
Folate, food (g)	87.6011
Fatty acids, total saturated 20:1 (g)	0.2023
Fatty acids, total monounsaturated (g)	35.1608
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.1044
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	1.0118
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	619.3914
Fatty acids, total polyunsaturated 16:1 c (g)	0.1014
Fatty acids, total saturated (g)	37.9802
Vitamin B-12 (g)	13.8487
Calcium, Ca (mg)	178.3019
Fatty acids, total saturated 10:0 (g)	0.0387
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4433
Glutamic acid (g)	1.3456
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0059
Carotene, alpha (g)	0.3690
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.6639
Folate, DFE (g)	87.6011
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.9328
Fiber, total dietary (g)	3.2155
Tryptophan (g)	0.1019
Threonine (g)	0.3526
Fatty acids, total polyunsaturated 18:1 c (g)	27.4309
Manganese, Mn (mg)	0.4724
Protein (g)	140.8249
Cryptoxanthin, beta (g)	12.7438
Fatty acids, total saturated 18:1 undifferentiated (g)	31.6423
Betaine (mg)	54.8203
Phosphorus, P (mg)	1356.8019
Tocopherol, gamma (mg)	0.9327

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Belgian >> Dutch
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 350°F. | 2. Chop onion and green bell pepper. | 3. Gently mix ground beef, bread crumbs, onion, green bell pepper, 1/2 of the tomato sauce, egg, salt, and pepper until combined. | 4. Do not overmix. Form into a loaf and place in a shallow pan. | 5. Whisk together the rest of the tomato sauce, water, brown sugar, mustard, and vinegar until smooth. Pour over the meatloaf. | 6. Bake for 1 hour and 15 minutes, basting with pan juices about every 20 minutes. Let rest 15 minutes before cutting and serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1			44.0	10.274000000000001	1.21	0.11
green bell pepper	1			-	-	-	-
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
breadcrumb	1	cup		-	-	-	-
tomato sauce	1	can	divided	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
salt	1 1/2	1/2		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
water	1/4	cup		0.0	0.0	0.0	0.0
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
yellow mustard	2	tablespoons	prepared	18.0	1.749	1.122	1.002
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0

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

Cooking in progress....

Pennsylvania Dutch Meatloaf