Blue Ribbon Meatloaf

7 Ratings
  • 5 5
  • 4 1
  • 3 0
  • 2 1
  • 1 0

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.

Jim Romanoff
Source: EatingWell Magazine, February/March 2005

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Recipe Summary

total:
2 hrs
Servings:
8

Nutrition Profile:

Nutrition Info
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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

Serving Size:
one 1-inch slice
Per Serving:
240 calories; protein 34.5g; carbohydrates 10.4g; dietary fiber 1.4g; sugars 0.9g; fat 5.9g; saturated fat 2.5g; cholesterol 88.9mg; vitamin a iu 194.6IU; vitamin c 3.5mg; folate 8.6mcg; calcium 11.8mg; iron 2.4mg; magnesium 3.6mg; potassium 46.3mg; sodium 329.2mg.
Exchanges:

1/2 starch, 4 lean meat
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