Sir Kensington's Blue-Blooded Meatloaf

Sir Kensington's Blue-Blooded Meatloaf
Staff Writer
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One of the most classic recipes that uses ketchup in it is meatloaf, and Ramadan and Norton add their own spin to it using their artisanal ketchup products. The best part about meatloaf? It uses ketchup as an ingredient, and for its original purpose, as a condiment.

4
Servings
207
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup finely chopped onion
  • 1/2 Cup finely chopped bell pepper
  • 1 clove garlic, minced
  • 1 1/4 Pound blend of lean ground meat (beef, pork, and veal)
  • 1/2 Cup quick oatmeal, or regular breadcrumbs
  • 1 egg, slightly beaten
  • 1 1/4 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1/3 Cup chopped parsley
  • 1/2 Cup crumbled Gorgonzola or blue cheese
  • 1/2 Cup ketchup, preferably Sir Kensington's Classic or Spiced Ketchup, plus 1/3 cup more

Directions

Preheat oven to 350 degrees. In a medium bowl combine the onion, bell pepper, garlic, meat, oatmeal or breadcrumbs, egg, salt, pepper, parsley, and the ½ cup of ketchup. Mix with your hands or a spoon until uniform.

Line a rimmed baking sheet with foil and grease it with a little oil or nonstick cooking spray. Form ½ of the meat mixture into a rectangle in the center of the pan. Crumble the cheese evenly over the meat mixture. Place the other ½ of the meat mixture on top to form a loaf.
 
Spread the rest of the ketchup over the loaf. Bake for about 1 hour, or until cooked through.

Nutritional Facts

Total Fat
4g
6%
Sugar
8g
9%
Saturated Fat
1g
4%
Cholesterol
28mg
9%
Carbohydrate, by difference
33g
25%
Protein
13g
28%
Vitamin A, RAE
51µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
76mg
8%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
14µg
0%
Folate, total
38µg
10%
Iron, Fe
3mg
17%
Magnesium, Mg
25mg
8%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
149mg
21%
Selenium, Se
13µg
24%
Sodium, Na
1134mg
76%
Water
216g
8%
Zinc, Zn
2mg
25%

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.