Meatloaf Football

Chef Billy Parisi on behalf of ConAgra has created an amazing recipe that is perfect for the Super Bowl
Contributor
meatloaf

Billy Parisi 

Chef Billy Parisi on behalf of ConAgra has created an amazing recipe that is perfect for game day. This meatloaf recipe is tender, juicy, and the best part is, it’s shaped like a football. 

8
Servings
347
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds ground beef
  • 1 small sweet onion, diced
  • 1 seeded and small green bell pepper, diced
  • 1 seeded and small red bell pepper, diced
  • 1/2 loaf of French bread soaked in water and drained out by being squeezed
  • 3 eggs
  • Worcestershire, to taste
  • Tabasco, to taste
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 10 long strings of Colby Jack cheese

For the sauce:

  • 1 Cup diced tomatoes, such as Hunt’s® Organic Diced Tomatoes, drained
  • 1/4 Cup light brown sugar
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons soy sauce

Directions

Preheat the oven to 375 degrees F.

In a large bowl combine the beef, onions, peppers, French bread, 3 eggs, Worcestershire, Tabasco, 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 ½ football.

 

For the sauce:

In a blender purée together the Hunt’s® Organic Diced Tomatoes, brown sugar, cider vinegar, and soy sauce, and 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.

Nutritional Facts

Total Fat
20g
29%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
101mg
34%
Carbohydrate, by difference
9g
7%
Protein
31g
67%
Vitamin A, RAE
50µg
7%
Vitamin B-12
4µg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
45mg
5%
Choline, total
1mg
0%
Folate, total
32µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
34mg
11%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
289mg
41%
Selenium, Se
20µg
36%
Sodium, Na
432mg
29%
Water
90g
3%
Zinc, Zn
7mg
88%

Meatloaf Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatloaf Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.