Instructions
Shape into a loaf and place into the pan. Top with ketchup until the top of the loaf is fully covered (I used about ¼ cup).
Bake for 1 hour or until the internal temperature reaches at least 160°F.
Garnish with remaining ½ tablespoon parsley (fresh or dried). Slice and serve.
Notes
Storage:
To Store: Place in an airtight container and refrigerate for 3-4 days.
To Freeze: To freeze, separate pieces with waxed paper, place in a freezer bag, and freeze for up to 3 months.
Tips:
Put the meat in a dish bigger than the meatloaf so it can breathe and won’t pool with grease.
Be sure to round the top. If it’s too flat or concave, grease will pool on the top.
Nutrition
Calories: 222kcal | Carbohydrates: 11g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1023mg | Potassium: 492mg | Fiber: 1g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 3mg
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