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Nutrition Facts
Serving Size 319 g
(Approx. 6 Servings)
Amount Per Serving
Calories 750 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 15 g 75%
Trans Fat 2.0 g
Cholesterol 140 mg 47%
Sodium 600 mg 25%
Total Carbohydrate 58 g 19%
Dietary Fiber 4 g 16%
Sugars 28 g
Protein 30 g
Vitamin A 6% Iron 15%
Vitamin C 4% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mummy Meatloaf

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
6  People


Recipe makes 6 Servings

1 1/2 Lb 73% lean ground beef
1 large brown eggs
1 H-E-B Peeled Garlic, minced
1 medium white onions, chopped, sautéed
1 cup(s) dry breadcrumbs
1/4 Tsp kosher salt
1/8 Tsp black pepper
1/3 cup(s) ketchup
2 Tbsp brown sugar
2 Tbsp Yellow Mustard
8 Oz Pappardelle pasta
3 Oz mozzarella ball
6 Oz large black olives, pitted
3/4 cup(s) ketchup, for the sauce
1/4 cup(s) brown sugar, for the sauce
1/2 Tsp dijon mustard, for the sauce
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To make the meatloaf: Heat the oven to 350°F. Lightly oil a 10 x 13-inch (or 10-inch round) baking dish. Combine the meat, egg, onion, breadcrumbs, salt, and pepper in a large bowl.
Shape the mixture into a 10-inch round dome and place it in the baking dish. Mix the ⅓-cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons prepared mustard in a small bowl until blended. Spread the mixture over the meatloaf.
Bake for 1 hour. Transfer the meatloaf to a wire rack and let rest for 20 minutes.
Cook the pappardelle according to the package directions; drain and keep warm while meatloaf rests.
To make the sauce: Combine all the ingredients in a small saucepan. Cook over medium heat, stirring, until bubbly and thickened, about 3 minutes. Keep warm until ready to serve.
Remove the meatloaf from the pan and place on a serving plate. Cut the mozzarella ball in half. Layer the pasta strands one by one over the meatloaf to look like a mummy's wrappings, adding the mozzarella and two olives for eyes as shown.
Surround the meatloaf with more olives. Serve with the sauce on the side



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