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Latin Meatloaf
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45 mins
Cooking Time
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20 mins
Prep Time
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8 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 390.0 |
| Calcium (g) | 6.0 % |
| Carbohydrates (g) | 17.0 g |
| Cholesterol (g) | 150.0 mg |
| Fat (g) | 24.0 g |
| Fiber (g) | 2.0 g |
| Iron (g) | 20.0 % |
| Protein (g) | 26.0 g |
| Saturated Fat (g) | 8.0 g |
| Sodium (g) | 1470.0 mg |
| Sugars (g) | 5.0 g |
| Trans Fat (g) | 1.0 g |
Let’s get cooking
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Preheat oven to 350°.
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Heat oil in large skillet over medium-high heat and cook peppers just until softened, about 3 minutes. Add carrots and olives and cook, stirring, 1 minute. Stir in water and Knorr® Beef flavor Bouillon and cook until Bouillon dissolves, about 1 minute. Transfer mixture to large bowl; let cool 5 minutes.
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Add remaining ingredients to bowl and combine with vegetable mixture. Shape into loaf on aluminum-foil-lined rimmed baking sheet.
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Bake uncovered 45 minutes or until done. Let stand 10 minutes before serving.
Hints & Tips
TIP: To use Knorr® Beef flavor Bouillon Cubes in place of Knorr® Beef flavor Bouillon in this recipe substitute 1bouillon cube for every 1 tablespoon granulated bouillon.
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