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

From The Chapel Hill cook book, 1935

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

2616Calories

333 gProtein

12 gCarbs

135 gFat

Full nutrition (34 nutrients)

Calories2616 kcal

Protein333 g

Carbohydrates12 g

Fiber0.5 g

Sugars3.2 g

Total Fat135 g

Saturated Fat58 g

Monounsaturated Fat47 g

Polyunsaturated Fat7.5 g

Omega-30.2 g

Cholesterol1182 mg

Sodium1407 mg

Potassium5216 mg

Calcium309 mg

Iron19 mg

Magnesium334 mg

Phosphorus3132 mg

Zinc50 mg

Copper1.1 mg

Manganese0.3 mg

Vitamin D1.4 mcg

Vitamin C86 mg

Vitamin A33 mcg

Vitamin E4.2 mg

Vitamin K12 mcg

Vitamin B67.3 mg

Vitamin B1222 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)4.2 mg

Niacin (B3)107 mg

Folate120 mcg

Choline719 mg

Caffeine0 mg

Water1108 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

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