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Blue Ribbon Meatloaf

February/March 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.9 (76 votes)

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.



READER'S COMMENT:
"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. "
Blue Ribbon Meatloaf Recipe

13 Reviews for Blue Ribbon Meatloaf

01/16/2010
Anonymous

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.

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01/05/2010
Anonymous

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!

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09/27/2009
Anonymous

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!

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