Directions:
- In a large bowl, combine the first six ingredients. Add saltines, onion, celery and carrot. Add beef and mix well. Pat into a 10-in. nonstick skillet. Top with ketchup and mustard if desired.
- Cover and cook over medium heat for 8 minutes. Reduce heat to low; cover and cook 15-20 minutes longer or until mat is no longer pink and a meat thermometer reads 160°. Drain. Let stand a few minutes before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 555.77 Kcal (2327 kJ) | ||
| Calories from fat | 196.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.78g | 34% | |
|---|---|---|---|
| Cholesterol | 111.21mg | 37% | |
| Sodium | 795.15mg | 33% | |
| Potassium | 484.48mg | 10% | |
| Total Carbs | 59.15g | 20% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 30.63g | 61% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 7.5mg | 42% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 247.69 Kcal (1037 kJ) | ||
| Calories from fat | 87.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 34% | |
|---|---|---|---|
| Cholesterol | 49.56mg | 37% | |
| Sodium | 354.37mg | 33% | |
| Potassium | 215.91mg | 10% | |
| Total Carbs | 26.36g | 20% | |
| Sugars | 0.75g | 7% | |
| Dietary Fiber | 1.31g | 12% | |
| Protein | 13.65g | 61% | |
| Vitamin C | 2.2mg | 8% | |
| Iron | 3.3mg | 42% | |
| Calcium | 21.8mg | 5% | |
* 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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