Photo by Ken Burris.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.
2 teaspoons canola Oil1 medium sweet Onion, chopped (2 cups)1 12-ounce bottle dark or amber Beer1 teaspoon dried Thyme1 teaspoon dry Mustard3/4 teaspoon Salt1/8 teaspoon freshly ground Pepper1 1/4 pounds 95%-lean ground Beef1 1/4 pounds 93%-lean ground Turkey1 cup fresh whole-wheat Breadcrumbs (see Tip)1/4 cup chopped fresh Parsley1 large Egg, lightly beaten1 Egg white, lightly beaten
Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.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°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 1/3 cup crumbs.Note: Alcohol present in the beer will evaporate while cooking the onion.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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