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A new twist on an old favorite is this marvelous meat loaf from Brenda Biron's kitchen in Sydney, Nova Scotia. A hearty ham and cheese filling is rolled up inside ground beef. Potatoes and carrots baked alongside make it a hearty one-dish meal.
Nutritional Analysis: One serving (prepared with egg substitute, fat-free milk and reduced-fat cheese) equals 574 calories, 21 g fat (10 g saturated fat), 134 mg cholesterol, 1,279 mg sodium, 43 g carbohydrate, 5 g fiber, 53 g protein.
Originally published as Meat Loaf Supper in Cooking for 2 Winter 2005, p46
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 24, 2009 by cwbuff
My sons liked this meatloaf. I used about 3 lbs of meat, but next time I would only increase the seasonings by 2-3 times. My potatoes and carrots were not done when the meat was, so next time I will cut them into small chunks. Frankly, I don't see how they can get done with the baking time given in the recipe. Maybe you'll have to parboil them first.
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