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. Source: EatingWell Magazine, February/March 2005

Jim Romanoff
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.

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  • 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 degrees 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

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 Facts

240 calories; 5.9 g total fat; 2.5 g saturated fat; 89 mg cholesterol; 329 mg sodium. 46 mg potassium; 10.4 g carbohydrates; 1.4 g fiber; 1 g sugar; 34.5 g protein; 195 IU vitamin a iu; 4 mg vitamin c; 9 mcg folate; 12 mg calcium; 2 mg iron; 4 mg magnesium;

Reviews (17)

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17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/09/2017
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. Read More
Rating: 2 stars
01/05/2017
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. Read More
Rating: 2 stars
02/28/2016
Dry and little flovor Turkey meatloaf is always dry and needs flavor Pros: Might be healthy but tastes flat Cons: Notuch flavor Read More
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Rating: 3 stars
09/25/2015
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. Read More
Rating: 5 stars
02/08/2013
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.. Read More
Rating: 4 stars
01/24/2012
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 Read More
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Rating: 2 stars
11/13/2011
Won't make again Found this meatloaf to be tasty but overall too heavy and dense for my liking. Pros: healthy Cons: heavy Read More
Rating: 5 stars
10/30/2011
This is the most AMAZING meatloaf I have ever made. I really like the flavors - beer mustard spices - and the fact that it is not all ground beef. And leftovers are so very good in sandwiches (whole grain bread canola-oil mayo and fresh tomato for topping) - wow yummm! Read More
Rating: 5 stars
10/30/2011
My husband and I LOVED this! Leftovers were amazing either as sandwiches or reheated with potatoes. Even if you don't like meatloaf you should try this - it's not the typical recipe! Read More
Rating: 5 stars
10/30/2011
Made this several times and it was always a big hit. Makes fantastic leftovers sandwiches. My only modification was to use red wine instead of the beer since I already had it and it still tasted great. Read More
Rating: 5 stars
10/30/2011
Great recipe. Really like the flavor that the thyme gives! Read More
Rating: 5 stars
10/30/2011
I didn't know meatloaf could taste this good! However I recommend cooking at a slightly lower temperature maybe 350. I took mine out 10 minutes early and the inside was done perfectly but the edges were a little bit overdone. Read More
Rating: 5 stars
10/29/2011
Wonderful meatloaf recipe! I can't wait to try the leftovers for a sandwich! Read More
Rating: 5 stars
10/29/2011
I made this recently and wrote about it on my blog Grabbing the Gusto. The beer-infused onions give richness (but not too much!) and added flavor to the meatloaf. No need for ketchup on this tasty dish. Read More
Rating: 5 stars
10/29/2011
I made this recently and loved it. The beer-infused onions add richness (but not too much!) to the flavor. Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 4 stars
10/29/2011
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. Read More