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Macaroni Grill Polpettone Alla Montagnola (Italian Meatloaf)

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ready in: 1-2 hrs
serves/makes:   10

recipe id: 32345

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3/4 pound bread crumbs
1 quart milk
5 pounds ground beef
1 teaspoon salt
1 teaspoon black pepper
1 pound diced yellow onion
1 pound diced button mushrooms
12 fresh sage leaves
6 1/2 ounces ketchup
4 eggs


Mix the bread crumbs and milk and refrigerate for 20 minutes.

In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.

Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent steam.

Bake 350 degrees F for one hour. Internal temperature should reach 165 degrees F.

Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.

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870 calories, 54 grams fat, 40 grams carbohydrates, 52 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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