Meatloaf Footballs
Minutes Prep time: 25
Minutes Total time: 75
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 75
Servings: 8
Difficulty: Intermediate
2 pounds ground chuck beef (80% lean)
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2-1/2 cups French bread cubes, soaked in water, squeezed (2-1/2 cups = about 6 ounces)
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1/4 cup firmly packed light brown sugar
2 tablespoons cider vinegar
2 tablespoons La Choy® Soy Sauce
1 stick (1 oz each) Colby Jack string cheese, pulled into 10 strings
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 89 mg | 9% |
Carbohydrate | 20 g | 7% |
Cholesterol | 138 mg | 46% |
Total Fat | 16 g | 25% |
Iron | 3 mg | 18% |
Calories | 336 kcal | 17% |
Sodium | 831 mg | 35% |
Protein | 26 g | 52% |
Saturated Fat | 6 g | 30% |
Sugars | 10 g | 1% |
Vitamin C | 28 mg | 47% |
Preheat oven to 375°.
In a large bowl combine the beef, onions, peppers, French bread, eggs, Worcestershire, pepper sauce, salt and pepper until completely mixed together.
Form the meatloaves onto a cookie sheet tray lined with parchment paper into 2 one pound loaves shaped like a 1/2 football.
In a blender puree together the Hunt’s® Diced Tomatoes, brown sugar, cider vinegar and soy sauce. Glaze each meatloaf completely covering it with the sauce .
Using the cheese strings line them on the meatloaf like football strings and bake in the oven for 45 minutes or until the meat is completely cooked.
Meatloaf Footballs