Wal-Mart Stores, Inc.
A
ProfileExcellent
MEATLOAF & MASHED POTATOES TENDER MEATLOAF SLICES TOPPED WITH KETCHUP, MASHED POTATO & CAULIFLOWER, MADE-FROM-SCRATCH GRAVY AND GREEN BEANS WITH CORN FIT MENU, MEATLOAF & MASHED POTATOES
๐ดNon-VegetarianFrozen Foods USVerified
Label Serving
340 g
Barcode
078742331089
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
moderate
Sugars
low
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Clean: No peanut-free detected for this product.
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AI Decoder analysis
Free with an account โ ingredients, nutrition & scores stay free either way.
A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum โ Nutritional Index
AACTIVE
B
C
D
E
โ Nutrient DenseMost Processed โ
8.5/10
Health Score
No Notables
Concern Index
Calculation Pillars:
How we calculate this โProcessing Level
Additive Density
Added Sugar
Sodium
Saturated Fat
Nutrition Facts (per serving: 340 g)
Energy428.4kcal
Carbohydrates36.99g
Sugar10g
Added Sugar5.1g
Protein19.99g
Total Fat22g
Saturated Fat9.01g
Trans Fat1.5g
Cholesterol64.6mg
Fiber4.08g
Sodium700.4mg
Calcium108.8mg
Iron2.99mg
Potassium741.2mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (340 g) โ the label's %RDA
Energy & macronutrients
Energy428 kcalHigh21%
Total Fat22gHigh28%
Saturated Fat9.01gHigh45%
Trans Fat1.5gHigh75%
Cholesterol65mgHigh22%
Carbohydrates37g13%
Total Sugars10g20%
Added Sugars5.1g10%
Dietary Fiber4.08g15%
Protein20gGood source40%
Sodium700mgHigh30%
Minerals
Potassium741mg16%
Calcium109mg8%
Iron2.99mg17%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion ยท High = 20% or more. Reference values, not medical advice.
Nutrient absorption analysis
Free with an account โ ingredients, nutrition & scores stay free either way.
Ingredient Transparency
Tap any row ยท FDA, USDA, EFSA, WHO
27 ingredientsIngredients โ as printed on the label
COOKED BEEF, WATER, GREEN BEANS, MILK (MILK, VITAMIN D3), CAULIFLOWER, CORN, DEHYDRATED POTATO FLAKES, POTATOES, BREADCRUMBS (WHEAT FLOUR, LESS THAN 2% OF EACH OF THE FOLLOWING: SUGAR, YEAST, SOYBEAN OIL, SALT), TOMATO PASTE, SUGAR, WHITE VINEGAR (DISTILLED WHITE VINEGAR, FILTERED WATER), ONION, CORN STARCH, GELATIN, GREEN BELL PEPPER, SALT, BUTTER FLAVOR (MODIFIED CORN STARCH, SALT, WHEY SOLIDS, NONFAT DRY MILK, DEHYDRATED BUTTER, NATURAL BUTTER FLAVOR, SUGAR, XANTHAN GUM, LACTIC ACID, TURMERIC AND ANNATTO [COLOR]), BEEF FLAVOR BASE (BEEF, FLAVORS, SALT), BEEF STOCK, NONFAT DRY MILK, WHEAT FLOUR, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, ALCOHOL, VINEGAR, LACTIC ACID), WORCESTERSHIRE SAUCE (DISTILLED WHITE VINEGAR, MOLASSES, SUGAR, WATER, SALT, ONIONS, ANCHOVIES, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT), GARLIC, CREAM, ONION POWDER, SPICE.
Contains allergens: Milk, Breadcrumbs, Nonfat Dry Milk, Soy Sauce, Worcestershire Sauce, Wheat Flour, Cream
1
Green Beans
No Notables
Whole food ingredient, culinary vegetable, and nutrient source in food manufacturing.
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Cooked Beef
Low
protein source / flavour enhancement / nutritional fortification
4
Cauliflower
No Notables
nutrient source, texture modifier, low-carbohydrate flour alternative, and culinary base
5
Corn
No Notables
Whole food, texture agent, thickener, and source of sweeteners and oils in food manufacturing.
6
Milk
No NotablesAllergen
Beverage base, ingredient in dairy products, source of dietary protein, calcium, and lipids in food manufacturing.
7
Breadcrumbs
LowAllergen
Textural enhancement, coating agent, and moisture binder in culinary applications.
8
Potatoes
No Notables
Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods.
9
Dehydrated Potato Flakes
Low
Texturizer, bulking agent, and base ingredient for snacks and convenience foods.
10
White Vinegar
E260
No NotablesPreservative, acidity regulator, and flavor enhancer in pickling, sauces, and dressings.
11
Tomato Paste
No Notables
flavor, color, natural acidulant, and nutrient enrichment
12
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
13
Corn Starch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
14
Gelatin
E441
No NotablesGelling agent, stabilizer, and thickener
15
Onion
No Notables
Flavour enhancer, aromatic base, and natural seasoning agent in food preparation.
16
Green Bell Pepper
No Notables
flavour, color, and texture enhancement in culinary applications
17
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
18
Butter Flavor
Low
flavour
19
Nonfat Dry Milk
No NotablesAllergen
Protein fortification, texture enhancement, moisture binding, and shelf-life extension in baked goods, confections, and dairy beverages.
20
Beef Stock
No Notables
flavor
21
Beef Base
Low
flavour enhancer
22
Soy Sauce
ModerateAllergen
Flavor enhancer, umami provider, and colorant
23
Worcestershire Sauce
LowAllergen
Flavour enhancer and umami seasoning
24
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
25
Garlic
No Notables
Flavour enhancer, seasoning, and natural antimicrobial agent in food processing.
26
Cream
ModerateAllergen
Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products.
27
Spice
No Notables
Flavour and aroma enhancement
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Green Beans | โNo Notable Concerns | Whole food ingredient, culinary vegetable, and nutrient source in food manufacturing. | Green beans are a standard whole food vegetable with an established safety profile and no specific consumption restrictions for the general population. |
2 Water | โNo Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
3 Cooked Beef | โLow Concern | protein source / flavour enhancement / nutritional fortification | Cooked beef is a nutrient-dense protein source generally recognized as safe for consumption within balanced dietary patterns. |
4 Cauliflower | โNo Notable Concerns | nutrient source, texture modifier, low-carbohydrate flour alternative, and culinary base | Cauliflower is a nutrient-dense whole vegetable with a well-established safety profile for general consumption. |
5 Corn | โNo Notable Concerns | Whole food, texture agent, thickener, and source of sweeteners and oils in food manufacturing. | Corn is a globally consumed cereal grain with a well-established safety profile and standard nutritional attributes. |
6 Milk Allergen | โNo Notable Concerns | Beverage base, ingredient in dairy products, source of dietary protein, calcium, and lipids in food manufacturing. | Pasteurized organic milk is a widely consumed dairy product recognized as safe for the general population, with specific considerations applicable only to individuals managing lactose intolerance or dairy protein allergies. |
7 Breadcrumbs Allergen | โLow Concern | Textural enhancement, coating agent, and moisture binder in culinary applications. | Breadcrumbs are a standard culinary ingredient derived from wheat, requiring consideration primarily for individuals managing gluten intake or carbohydrate metabolism. |
8 Potatoes | โNo Notable Concerns | Primary food ingredient, source of complex carbohydrates, thickening agent (starch), and texturizer in processed foods. | Potatoes are a standard dietary staple well-tolerated by the general population, with considerations primarily relating to preparation methods and overall carbohydrate intake. |
9 Dehydrated Potato Flakes | โLow Concern | Texturizer, bulking agent, and base ingredient for snacks and convenience foods. | Dehydrated potato flakes are generally well-tolerated staple food ingredients, with primary nutritional considerations relating to carbohydrate density and glycemic response. |
10 White Vinegar E260 | โNo Notable Concerns | Preservative, acidity regulator, and flavor enhancer in pickling, sauces, and dressings. | White distilled vinegar is a commonly utilized fermentation-derived ingredient with a well-established safety profile for general consumption. |
11 Tomato Paste | โNo Notable Concerns | flavor, color, natural acidulant, and nutrient enrichment | Tomatoes are a widely consumed, nutrient-dense whole food recognized for their high antioxidant and vitamin content with minimal points of consideration for the general population. |
12 Sugar | โ Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
13 Corn Starch INS 1405 | โNo Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
14 Gelatin E441 | โNo Notable Concerns | Gelling agent, stabilizer, and thickener | Gelatin is a naturally derived protein ingredient widely recognized as safe for general consumption within standard dietary patterns. |
15 Onion | โNo Notable Concerns | Flavour enhancer, aromatic base, and natural seasoning agent in food preparation. | Onion is a commonly consumed natural food ingredient with a well-established safety profile for the general population. |
16 Green Bell Pepper | โNo Notable Concerns | flavour, color, and texture enhancement in culinary applications | Bell peppers are a nutrient-dense whole food vegetable with an established safety profile for general consumption. |
17 Salt | โ Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
18 Butter Flavor | โLow Concern | flavour | Generally recognized as safe for standard consumption, with primary considerations relating to specific individual dairy sensitivities. |
19 Nonfat Dry Milk Allergen | โNo Notable Concerns | Protein fortification, texture enhancement, moisture binding, and shelf-life extension in baked goods, confections, and dairy beverages. | Nonfat dry milk is a standard dairy derivative providing essential nutrients, though it requires allergen labeling for individuals sensitive to milk proteins. |
20 Beef Stock | โNo Notable Concerns | flavor | Beef stock is a traditional culinary ingredient generally recognized as safe for consumption, with sodium content being the primary nutritional consideration in commercial preparations. |
21 Beef Base | โLow Concern | flavour enhancer | Generally recognized as safe for culinary use, though frequent intake contributes to daily dietary sodium intake. |
22 Soy Sauce Allergen | โ Moderate Concern | Flavor enhancer, umami provider, and colorant | Soy sauce is a traditional condiment that contributes to sodium and allergen intake (soy and wheat), requiring balanced consumption patterns. |
23 Worcestershire Sauce Allergen | โLow Concern | Flavour enhancer and umami seasoning | Generally recognized as safe for culinary use, with primary considerations related to sodium content and presence of fish (anchovy) allergens. |
24 Wheat Flour Allergen | โNo Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
25 Garlic | โNo Notable Concerns | Flavour enhancer, seasoning, and natural antimicrobial agent in food processing. | Garlic is a widely consumed natural food ingredient with a strong safety profile in typical culinary amounts, though concentrated forms warrant consideration regarding gastrointestinal response and medication interactions. |
26 Cream Allergen | โ Moderate Concern | Fat source, texturizer, emulsifier, and flavor enhancer in dairy, bakery, and confectionery products. | Cream is a natural dairy fat high in calories and saturated fatty acids, requiring consideration within daily energy and lipid intake goals. |
27 Spice | โNo Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
Research sourced from FDA ยท USDA ยท EFSA ยท WHO ยท Peer-reviewed scientific literature. Informational only โ not medical advice.
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Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice โ always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
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