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Cranberry Meatloaf Beef Entrees

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Recipes 1 2 3 4 5 6
Servings 6 12 18 24 30 36
Ingredients
Whole berry cranberry sauce 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Brown sugar 1-1/2 t. 1 T. 1 T. + 1-1/2 t. 2 T. 2 T. + 1-1/2 t. 3 T.
Ground chuck or round 1 lb. 2 lbs. 3 lbs. 4 lbs. 5 lbs. 6 lbs.
Breadcrumbs, dry 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Chopped onion 1 C. 2 C. 3 C. 4 C. 5 C. 6 C.
Chopped green bell pepper 1/2 C. 1 C. 1-1/2 C. 2 C. 2-1/2 C. 3 C.
Skim milk 1/3 C. 2/3 C. 1 C. 1-1/3 C. 1-2/3 C. 2 C.
Egg 1 2 3 4 5 6
Salt 1/2 t. 1 t. 1-1/2 t. 2 t. 2-1/2 t. 1 T.
Dried parsley 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Dried thyme 1/4 t. 1/2 t. 3/4 t. 1 t. 1-1/4 t. 1-1/2 t.
Dried oregano 1/8 t. 1/4 t. 3/8 t. 1/2 t. 5/8 t. 3/4 t.

Assembly Directions:
In a small bowl, stir together cranberry sauce and brown sugar.

In a large bowl, combine ground beef, breadcrumbs, onion, bell pepper, milk, egg, salt, parsley, thyme, and oregano.

Freezing Directions:
Place cranberry sauce mixture in a small freezer container. Place meatloaf mixture in a gallon freezer bag and press flat. Seal, label and freeze.

Serving Directions:
Thaw cranberry sauce and meatloaf mixture in refrigerator overnight.

Preheat oven to 375 degrees. Shape meatloaf mixture in a loaf pan. Bake uncovered for 30 minutes. Spread half of the cranberry sauce on top of the meatloaf. Return to oven and bake for an additional 20 to 30 minutes or until an instant read thermometer registers 160 degrees.

Warm the remaining cranberry sauce and serve with the meatloaf.

Nutritional Info:
Per Serving: 317 Calories; 15g Fat (42.6% calories from fat); 18g Protein; 27g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 410mg Sodium. 
Exchanges: 1 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat; 1/2 Other Carbohydrates.



From the Monthly Newsletter (Tuesday, December 20, 2011)
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