MEATLOAF WITH MASHED POTATOES

How it scored 45 / 100

Nutrition snapshot

Ingredients 60 listed

• 1 Red Skin Potatoes
  Red-skinned potato varieties with thin red skin and waxy flesh.
  Safe
• 2 Cooked Beef Meat
  Beef from cattle (Bos taurus) that has been cooked.
  Low
• 3 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 4 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 5 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 6 Tomato
  Fruit of the Solanum lycopersicum plant.
  Safe
• 7 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 8 Oat Flakes
  Rolled or flaked whole grain oats (Avena sativa) produced by steaming and rolling oat groats.
  Safe
• 9 Tomato Juice
  Liquid extracted from ripe tomatoes (Solanum lycopersicum), often with added salt and sometimes seasonings.
  Safe
• 10 Tomato Purée
  Concentrated cooked tomato product with skin and seeds removed.
  Safe
• 11 Green Bell Pepper
  Whole vegetable; immature fruit of Capsicum annuum, low in calories and rich in vitamin C.
  Safe
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 14 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 15 Brown Sugar
  Sucrose with residual or added molasses; chemically nearly identical to white sugar plus minor molasses content.
  Moderate
• 16 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 17 Potassium Chloride
  Potassium chloride (KCl), an inorganic salt commonly used as a low-sodium salt substitute and nutrient.
  Low
• 18 Dehydrated Onion
  Dried, dehydrated bulbs of Allium cepa; available as flakes, granules, or powder.
  Safe
• 19 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 20 Egg White
  The clear protein-rich liquid (albumen) inside chicken eggs.
  Low
• 21 Worcestershire Sauce
  A traditional fermented condiment based on vinegar, molasses, anchovies, tamarind, garlic, onion, and spices.
  Low
• 22 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 23 Autolyzed Yeast Extract
  Concentrated mixture of free amino acids and peptides produced by enzymatic self-digestion of yeast cells (Saccharomyces cerevisiae).
  Low
• 24 Sour Cream
  Cultured dairy product made by fermenting cream with lactic acid bacteria.
  Low
• 25 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 26 Dried Garlic
  Dehydrated bulbs of Allium sativum, sold as granules, flakes, or powder. A whole-food ingredient with the water removed for shelf stability.
  Safe
• 27 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 28 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 29 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 30 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 31 Soy Sauce
  Fermented condiment made from soybeans, wheat, salt, and koji culture (Aspergillus).
  Low
• 32 Tomato Concentrate
  Concentrated tomato product made by removing water from tomato juice/pulp; includes paste and puree.
  Safe
• 33 Coating
  Generic umbrella term for an applied surface layer on food (e.g., glaze, wax, sugar, chocolate, batter, breading) without specifying composi…
  Low
• 34 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 35 Beef Fat
  Rendered or unrendered fat from cattle (Bos taurus), often called tallow when rendered.
  Low
• 36 Chives
  Hollow green leaves of Allium schoenoprasum, used as a culinary herb.
  Safe
• 37 Carrageenan
  Sulfated polysaccharide extracted from red seaweed (Rhodophyceae).
  Moderate
• 38 Beef Broth
  A liquid prepared by simmering beef and bones (often with vegetables and seasonings) and straining the resulting stock.
  Low
• 39 Lactic Acid
  Organic acid (E270) naturally produced by lactic acid bacteria during fermentation; also produced industrially.
  Low
• 40 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 41 Calcium Lactate
  Calcium Lactate — the calcium salt of lactic acid.
  Low
• 42 Potato Maltodextrin
  Maltodextrin produced by partial hydrolysis of potato starch — a polysaccharide of glucose units (DE 3-20).
  Low
• 43 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 44 Barley
  The cereal grain Hordeum vulgare, used whole, pearled, malted, or as flour.
  Low
• 45 Beef Extract
  A concentrated paste or powder produced from simmered/concentrated beef stock.
  Low
• 46 Calcium Chloride
  Calcium chloride (E509) is an inorganic salt of calcium and chlorine.
  Low
• 47 Corn Syrup Solids
  Dried corn syrup; refined glucose-based sweetener from cornstarch hydrolysis.
  Low
• 48 Disodium Phosphate
  Disodium phosphate (sodium hydrogen phosphate) — sodium salt of phosphoric acid.
  Moderate
• 49 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 50 Barbecue Flavouring
  Compound flavoring designed to impart smoky/grilled BBQ taste, typically combining smoke flavor (often from natural smoke condensates), spic…
  Low
• 51 Sesame Oil
  Edible vegetable oil pressed from sesame seeds (Sesamum indicum), with a distinct nutty flavor; major allergen.
  Low
• 52 Succinic Acid
  Succinic acid, a dicarboxylic acid found naturally in many foods.
  Low
• 53 Sunflower Oil
  Edible vegetable oil pressed from the seeds of Helianthus annuus, typically high in linoleic acid (omega-6) or, in high-oleic varieties, ole…
  Low
• 54 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 55 Tamarind
  The pulp of Tamarindus indica fruit pods, with a sweet-sour flavor.
  Safe
• 56 Plain Caramel
  Plain (Class I) caramel colour, produced by controlled heat treatment of carbohydrates without ammonium or sulphite compounds. Of the four c…
  Low
• 57 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 58 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 59 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 60 Enzyme Modified Butterfat
  Butterfat that has been treated with enzymes (typically lipases) to enhance buttery flavor.
  Low