Directions:
- Preheat oven to 400°F.
- Process or crumble the bread and combine with the minced vegetables in a large bowl.
- Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
- Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
- Form the meat mixture into and elongated loaf on the parchment paper.
- Mix the next 3 ingredients together and baste the loaf-set aside.
- Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
- Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.16 Kcal (1738 kJ) | ||
| Calories from fat | 273.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.41g | 47% | |
|---|---|---|---|
| Cholesterol | 84.58mg | 28% | |
| Sodium | 857.13mg | 36% | |
| Potassium | 332.63mg | 7% | |
| Total Carbs | 22.77g | 8% | |
| Sugars | 5.49g | 22% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 12.38g | 25% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 115.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 261.99 Kcal (1097 kJ) | ||
| Calories from fat | 172.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.19g | 47% | |
|---|---|---|---|
| Cholesterol | 53.38mg | 28% | |
| Sodium | 540.91mg | 36% | |
| Potassium | 209.91mg | 7% | |
| Total Carbs | 14.37g | 8% | |
| Sugars | 3.46g | 22% | |
| Dietary Fiber | 1.9g | 12% | |
| Protein | 7.81g | 25% | |
| Vitamin C | 5.1mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 8% | |
| Calcium | 72.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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