6 Serves
79 Mins
Preheat your oven to 175°C. Drain the tomatoes, reserving the liquid for later use.
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MexicanVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
69 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
675 mg / 4,700 mgSodium
273 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
125 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Using a chef's knife, finely chop the drained tomatoes. In a large mixing bowl, combine the chopped tomatoes with the ground beef, breadcrumbs, egg, onion, and seasonings.
Shape the mixture into a loaf and place it on a wire rack set inside a baking pan.
Bake the meatloaf for 60 minutes, using a basting brush to apply the reserved tomato juice periodically throughout the cooking process.
22
g54
g58
g
Nigerian