Sunday, October 21, 2007


I will fight you for the end piece of the meatloaf. It's my favorite part!

OK...this was a magical rising meatloaf. Seriously rose (and stayed risen) like a loaf of bread (see picture below). That's never happened to me before. Perhaps it knew that it would be photographed and wanted to look its best....

non stick cooking spray
1 teaspoon olive oil
1 small onion. diced
3 cloves of garlic, finely chopped
1/4 cup egg substitute (or one egg)
1/2 cup ketchup, divided
2 teaspoons Worcestershire sauce
1/4 cup fat-free, reduced sodium chicken broth
1/4 cup homemade breadcrumbs (or ground oatmeal if following core)
2 teaspoons onion powder

1 teaspoon garlic powder
1 teaspoon dried basil
2 tablespoons fresh parsley, chopped
20 oz 93% lean ground beef
20 oz 93% lean ground turkey

Preheat oven to 350 degrees.

Spray a skillet generously with non-stick cooking spray and add oil. Heat over medium heat and add onions and garlic. Cover and let onions sweat and cook until translucent (about 7-10 minutes).

Meanwhile, in a large bowl, combine egg, broth, 1/4 cup ketchup, Worcestershire sauce, breadcrumbs, seasonings, and about until 3/4 of the sauteed onions and garlic (reserve about 1/4 of the onions and garlic for later). Separate the ground turkey into 4 equal portions, and do the same for the beef. Add 1 portion of each to the bowl at a time. Be careful to combine the meats well (to avoid a whole bite of beef or a whole bite or turkey later on) but at the same time be careful not to overknead the meat (which will result in a tough loaf).

Spray a loaf pan with non stick cooking spray and fill pan with meat, making sure it is spread evenly. Spread remaining ketchup across the top and sprinkle remaining sauteed onions and garlic over the ketchup.

Place in the center of the oven and bake for 75 minutes.

**Note: As my loaf cooked and shrunk away from the edges of the pan, I noticed ALOT of fat and grease accumulating at the bottom the loaf pan. At about the 40, 60 and 75 minute marks, I siphoned out as much grease and fat as possible with a turkey baster. This did not lend to any dryness or adversely affect the meatloaf at all. Who needs all that grease anyway? Although, I'm sure with some beef broth, ketchup, and cornstarch it might make a decent gravy.

Yields 8 servings.

WW info:
flex:4 points per serving.
core: included

1 comment:

Amy said...

I just found your site from the Nest board and it's great! I am going to be sampling some of these recipes!

One tip I've found regarding the grease from the meatloaf:

Lay a few slices of bread on the bottom of the loaf pan, then spoon in the meatloaf mixture. The bread will soak up the grease.