Meat loaf | ||
---|---|---|
1⅓ cups | Pork Rinds, Scratchings, Greaves, Cracklings | |
¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
¼ cup | Cream, fluid, light whipping, 30% fat | |
1 (ea. 1.76 oz) | Egg, large | |
1 tsp | Mustard | |
1 tsp | Oregano, dried | |
¼ tsp | Pepper, black, ground | |
½ lb | Pork, ground or minced, 16% fat, raw | |
½ lb | Beef, ground or minced, 20% fat | |
Topping sauce | ||
¼ cup | Tomato paste, canned, no salt added | |
1 tbsp | Apple Cider Vinegar | |
24.80 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6.20 oz (calculated)Notes: 1 slice of meat loaf; sufficient as a main meal when served with a side of vegetables
- Temperature: 400 °F
- Crush the pork rinds.
- Combine the crushed pork rinds, grated parmesan, cream, egg, mustard, oregano and pepper.
- Knead in the meat and form a loaf.
- Put it on a baking tray lined with parchment paper.
- Mix together the ingredients for the topping sauce.
- Spread the topping sauce on the loaf.
- Bake for about 45 minutes or until the internal temperature reaches 160° F or 70° C.
- Serve with your preferred side vegetables, for example green beans.
- You can store the meat loaf in an airtight container, about 5 days in the fridge and up to 3 months in the freezer. For best results, thaw the meat loaf overnight in the fridge and reheat it in the microwave or oven.
Meal Prep Tip
- Calorie count406 kcal
- % of calories by macros
Fat 68.5 % 278 kcal 31 g Net Carbs 3.4 % 14 kcal 3.4 g Dietary Fiber 0.5 % 2 kcal 0.9 g Protein 27.6 % 112 kcal 28 g - Approx. WW SmartPoints™12.3
- Cholesterol 148.9 mg
- Sodium 198.6 mg
- Fat 30.8 g
- Saturated Fat 12.6 g
- Trans Fat 0.7 g
- Carbohydrates 4.3 g
- Dietary Fiber 0.9 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 27.8 g
- Calcium 123.7 mg
- Iron 2.5 mg
- Magnesium 32.8 mg
- Potassium 508.5 mg
- Zinc 4 mg
- Vitamin A (Retinol Equivalents) 107.5 mcg
- Vitamin B12 1.9 mcg
- Vitamin C 3.7 mg
- Folate 14.3 mcg
- Folic Acid 0.4 mcg