Meat Loaf

Name: Meat Loaf
Ingredients: 1 lb. beef; 1 lb. veal; 1 lb. lean pork; 2 eggs, slightly beaten; 1/2 cup milk or cream; 1/2 cup tomato juice; Salt; pepper; about 1/2 cup bread crumbs

From The Chapel Hill cook book, 1935

Mrs. C. E. Preston.

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3043Calories

348 gProtein

89 gCarbs

141 gFat

Full nutrition (34 nutrients)

Calories3043 kcal

Protein348 g

Carbohydrates89 g

Fiber5.4 g

Sugars9.9 g

Total Fat141 g

Saturated Fat60 g

Monounsaturated Fat48 g

Polyunsaturated Fat9.7 g

Omega-30.2 g

Cholesterol1182 mg

Sodium2197 mg

Potassium5427 mg

Calcium507 mg

Iron24 mg

Magnesium380 mg

Phosphorus3310 mg

Zinc52 mg

Copper1.3 mg

Manganese1.3 mg

Vitamin D1.4 mcg

Vitamin C86 mg

Vitamin A33 mcg

Vitamin E4.3 mg

Vitamin K19 mcg

Vitamin B67.4 mg

Vitamin B1222 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)4.7 mg

Niacin (B3)114 mg

Folate235 mcg

Choline735 mg

Caffeine0 mg

Water1115 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.

MEAT LOAF 1 lb. beef ) around tntrethrr 2 eg£s> sliShtly beaten 1 lb. veal H£e?v g % cup milk or cream 1 lb. lean pork J y Y2 cup tomato juice Salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.