Wayne Gisslen

Home-Style Meatloaf

Preparation info
  • portions:

    12

    portion size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8

Method

  1. Sauté the onions and celery in oil until tender. Remove from pan and cool thoroughly.
  2. In a large bowl, soak the bread crumbs in the juice, stock, or milk.
  3. Add the sautéed vegetables and the meat, eggs, salt, and pepper. Mix gently until evenly combined. Do not overmix.
  4. Form the mixture into 1 or 2 loaves in a baking pan, or fill loaf pans wi

Per serving: Calories, 360; Protein, 27 g; Fat, 21 g (53% cal.); Cholesterol, 135 mg; Carbohydrates, 16 g; Fiber, 2 g; Sodium, 680 mg.