Sir Kensington's Blue-Blooded Meatloaf

Staff Writer
Sir Kensington's Blue-Blooded Meatloaf
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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
542
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.

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.

Nutritional Facts

Total Fat
35g
54%
Sugar
13g
N/A
Saturated Fat
14g
72%
Cholesterol
153mg
51%
Protein
32g
64%
Carbs
25g
8%
Vitamin A
120µg
13%
Vitamin B12
3µg
56%
Vitamin B6
0.7mg
34.3%
Vitamin C
34mg
57%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
8%
Vitamin K
89µg
100%
Calcium
150mg
15%
Fiber
2g
9%
Folate (food)
49µg
N/A
Folate equivalent (total)
49µg
12%
Iron
4mg
23%
Magnesium
58mg
14%
Monounsaturated
14g
N/A
Niacin (B3)
7mg
36%
Phosphorus
381mg
54%
Polyunsaturated
1g
N/A
Potassium
725mg
21%
Riboflavin (B2)
0.5mg
26.7%
Sodium
761mg
32%
Thiamin (B1)
0.1mg
9.9%
Trans
2g
N/A
Zinc
7mg
47%

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