Traditional meatloaf with brown gravy, red skin mashed potatoes & steamed baby carrots
Prefix 085 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 147 kcal | 7% |
| Total fat | 8.6 g | 11% |
| Saturated fat | 3.4 g | 17% |
| Total carbohydrate | 9.2 g | 3% |
| Total sugars | 2.5 g | — |
| Dietary fiber | 1.2 g | 4% |
| Protein | 8.0 g | 16% |
| Sodium | 0.23 g | 10% |
Open Food Facts, ODbL, record updated April 23, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Water, beef, carrots, red potatoes, pork, milk (milk, vitamin d3), whole eggs with citric acid (whole eggs, citric acid, water), breadcrumbs (bleached wheat flour, yeast, sugar and salt), butter [pasteurized cream, lactic acid], tomato paste, beef base flavor [natural flavor, maltodextrin, yeast extract, salt, beef fat, sugar, onion powder and spice extracts], veal demi-glaze (veal stock [water, roasted veal bones, carrots, celery, onions, tomato paste, parsley stems, garlic, rosemary and thyme, white peppercorns, bay leaves], demi-glace sauce mix [food starch-modified, dried beef stock, dextrose, beef fat, salt, tomato powder, autolyzed yeast extract, gelatin, caramel color, onion powder, beet powder, xanthan gum, artificial wine flavor, garlic powder, mushroom powder, citric acid, extractive of carrot, disodium inosinate, disodium guanylate, spice extractive, polysorbate 80]), clover honey, onion, modified food starch, butter flavor (modified corn starch, salt, whey solids, non-fat dry milk, dehydrated butter, butter flavor (maltodextrin, enzyme modified butter, buttermilk powder, flavor), sugar, xanthan gum, lactic acid, turmeric and annatto (for color)), flavorings, salt, celery, madeira wine, enriched all purpose flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid.), blended oil [canola oil, extra virgin olive oil], spices, garlic puree (garlic, water), flavor enhancer (yeast extract, salt, flavor, maltodextrin, sugar), xanthan gum, caramel color, sugar.
- E150cAmmonia caramelColor
- E160bAnnattoColor
- E270Lactic acid
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E428Gelatin
- E433Polyoxyethylene sorbitan monooleateEmulsifier · Stabilizer
- E627Disodium guanylate
- E631Disodium inosinate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 479 kcal | — |
| Total fat | 28 g | 36% |
| Saturated fat | 11 g | 55% |
| Sodium | 740 mg | 32% |
| Total carbohydrate | 30 g | 11% |
| Dietary fiber | 3.9 g | 14% |
| Total sugars | 8.0 g | — |
| Protein | 26 g | — |
- USDA food category
- Other Deli
- Data provider
- Label Insight
- In FoodData Central
- Since January 6, 2022 · label data updated November 17, 2021
- FDC ID
- 2211129
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
SIMPLY CLASSIC
Open Food Facts, ODbL
In its category
62% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Frozen foods” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
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