Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1330
Calories
100g
Protein
48g
Fat
118g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Meatloaf | not in our table | 0 |
| Veal | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 pounds meatloaf mix (ground beef, pork, and veal; preferably not mixed together)
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin
- 1 large red onion, chopped
- 2 medium carrots, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup sweet (red) vermouth
- Rounded 1/8 teaspoon hot red-pepper flakes
- 1 tablespoon cornstarch
- 1 3/4 cups reduced-sodium chicken broth
- 2 celery ribs, finely chopped
- 1 tablespoon fresh lemon juice
- 1 pound thin linguine or spaghetti
- 1/3 cup celery leaves, coarsely chopped
- Accompaniment: grated Parmigiano-Reggiano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes