Blue Ribbon Meatloaf
In revisiting this classic, we put the meat back in the “loaf” by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you'll never notice the missing fat.
Yield: 8 servings, one 1-inch slice each
Active Time: 10
Total Time: 120
- 2 teaspoons canola oil
- 1 medium sweet onion, chopped (2 cups)
- 1 12-ounce bottle dark or amber beer
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 1/4 pounds 95%-lean ground beef
- 1 1/4 pounds 93%-lean ground turkey
- 1 cup fresh whole-wheat breadcrumbs, (see Tip)
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 egg white, lightly beaten
- Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
- Add beef, turkey, breadcrumbs, parsley, egg and egg white to the onion mixture. With clean hands, mix thoroughly and transfer to the prepared pan.
- Bake the meatloaf until an instant-read thermometer registers 160°F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice.
Tips & Notes
- Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
Nutrition Bonus: Zinc (20% daily value), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 lean meat