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    You are in: Home / Recipes / Wartime Meatloaf Recipe
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    Wartime Meatloaf

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 13, 2005

      I was a little worried when I was mixing this since it had a little more liquid than my old standby meatloaf but it cooked up okay. I let it stand a few minutes before I put it in the baking dish and it firmed up a litte. The meatloaf was nice and moist. The leftovers made a pretty good sandwich. Thanks Tweeky. Bullwinkle

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    • on September 17, 2003

      Wanting meatloaf and no having no eggs, this recipe fit the bill. I just added the meat with the breadcrumbs and soup (omitted the water entirely because of Blueberry's review)and added 2 tsp of Nature's Seasoning (from Morton). I bake meatloaf in muffic pans and the children "ice" with ketchup. We thought it was pretty good and cooking time of 30 minutes (I cooked at 375 since there was over stuff in the oven) and it was good. I will make it this way from now on. Thanks

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    • on March 29, 2003

      I chose this recipe because it didn't call for eggs, which we can't eat. It was easy and the taste was ok. I used ground turkey and added quite a bit of garlic salt, salt and pepper. I also added ketchup on top at the end of cooking. It took at least twice as long to cook as the recipe suggested, and all the water just made it runny and had to be drained off.

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    Nutritional Facts for Wartime Meatloaf

    Serving Size: 1 (758 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 714.3
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 3016.9 mg
    Total Carbohydrate 142.8 g
    Dietary Fiber 11.2 g
    Sugars 44.0 g
    Protein 21.9 g

    The following items or measurements are not included:


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