Variations

Home-Style All-Beef Meatloaf

In place of the mixture of beef, pork, and veal, use 712 lb (3.75 kg)

ground beef.

Italian-Style Meatloaf

Add the following ingredients to the basic mix:

4 tsp (20 mL) chopped garlic, sauteed with the onion

1 oz (30 g) parmesan cheese % cup (150 mL) chopped parsley 1V2 tsp (7 mL) basil 1 tsp (5 mL) oregano

Per serving:

Calories, 360; Protein, 27 g; Fat, 21 g (53% cal.); Cholesterol, 135 mg; Carbohydrates, 16 g; Fiber, 2 g; Sodium, 680 mg.

Salisbury Steak

Divide meat mixture for all-beef meatloaf into 6-oz (175-g) portions. Form into thick, oval patties and place on sheet pan. Bake at 350°F (175°C) for about 30 minutes.

Baked Meatballs

Divide basic meat mixture or Italian-Style Meatloaf mixture into 212-oz (75-g) portions using a No. 16 scoop. Form into balls and place on sheet pans. Bake at 350°F (175°C). May be served with tomato sauce over pasta.

Continue reading here: Loin or Rack of Venison Grand Veneur

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