Meatloaf Ionia
75 mins (prep 15, cooking 60)
12 ingredients
6 servings
Adapted from Best of the Best of Georgia. This meatloaf contains a little evaporated milk(it can be skim) to give it tenderness and moisture. You may want to let it sit after baking for about 10 minutes to not only cool, but also to firm up as this is so tender, it sometimes has a tendency to fall apart a bit. If you like yours firmer, you can add a bit more breadcrumbs, but I prefer it moist. I have also tried using roasted red peppers in this with great success. Or, chill it first after baking, then slice for great sandwiches.

Categories:  ground-beef , north-american , beef , taste~mood , equipment , <-4-hours , time-to-make , main-dish , american , oven , meat , southern-u.s. , vegetable , savory ,
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Serving Size (102.52 g)
Servings 6
Amount per Serving
Calories 134.06 Calories from Fat 10.71
% Daily Value *
Total Fat 1.19g 10.94%
Saturated Fat 0.28g 8.34%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 708.67mg 177.17%
Total Carbohydrate 27.23g 54.46%
Dietary Fiber 1.76 g 42.33%
Sugars 11.2 g %
Protein 3.58g 42.96%
Vitamin A 347.8IU% Vitamin C 14.1mg%
Calcium 52.99mg% Iron 1.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lean ground beef, large egg, evaporated milk, dark brown sugar