Blue Ribbon Meatloaf

Blue Ribbon Meatloaf

17 Reviews
From: EatingWell Magazine, February/March 2005

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1¼ pounds 95%-lean ground beef
  • 1¼ pounds 93%-lean ground turkey
  • 1 cup fresh whole-wheat breadcrumbs, (see Tip)
  • ¼ cup chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 egg white, lightly beaten


  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat an 8½-by-4½-inch loaf pan with cooking spray.
  2. 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 ¾ cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
  3. Add beef, turkey, breadcrumbs, parsley, egg and egg white to the onion mixture. With clean hands, mix thoroughly and transfer to the prepared pan.
  4. 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.
  • 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 ⅓ cup crumbs.

Nutrition information

  • Serving size: one 1-inch slice
  • Per serving: 240 calories; 6 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 34 g protein; 9 mcg folate; 89 mg cholesterol; 1 g sugars; 0 g added sugars; 195 IU vitamin A; 4 mg vitamin C; 12 mg calcium; 2 mg iron; 329 mg sodium; 46 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, 4 lean meat

Reviews 17

November 08, 2017
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By: Laurie Nesoff
Both my guy and I love this recipe - it's now one of our favorites. It is particularly good the next day in a sandwich.
January 05, 2017
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By: chantalle nugent
abit dry and bland for my own taste, but had it with lemon green beans and buttermilk mash .. just reminded me of a meaty burger .. was a winner with my family.
February 28, 2016
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By: EatingWell User
Dry and little flovor Turkey meatloaf is always dry and needs flavor Pros: Might be healthy, but tastes flat Cons: Notuch flavor
September 25, 2015
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By: EatingWell User
Followed the recipe as low carb so I didn't use croutons. Then added bacon to the top. Let's just say that there wasn't anything left. And didn't add any sauce to it.
February 08, 2013
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By: EatingWell User
Blue Ribbon Meatloaf wins big!! The half of a red pepper added just enough sweetness and let's face it everyone loves garlic so I put in 4 gloves. Pros: My family and friends all asked for and took home this recipe.I added red pepper and garlic..Bonus.. Cons: Absolutely no cons..
January 24, 2012
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By: EatingWell User
Delicious~ The beer -onions added moisture and a gentle flavor. I reduced the thyme, and divided the meat into 4 small loaves. Saved baking time (20 minutes in microwave 70%, then 20 minutes in oven) Yummy!!! Pros: texture, flavor, portion Cons: little too much thyme
November 13, 2011
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By: EatingWell User
Won't make again Found this meatloaf to be tasty but overall too heavy and dense for my liking. Pros: healthy Cons: heavy
July 24, 2011
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By: Ashlee Yap
Beer-infused onions are genius... Beer-infused onions are genius. I would recommend adding Worcestershire to give it a little more punch. Very tasty, VERY meaty, and a big hit with the men in the house.
December 01, 2010
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By: EatingWell User
Overall, very nice flavor and texture. I thought the thyme dominated too much. Next time, I'll try a different seasoning profile, perhaps just slug of Worcestershire.
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