INGREDIENTS:
1. 2 teaspoons canola oil
2. 1 medium sweet onion, chopped
3. 1 (12 ounce) bottle dark or amber beer
4. 1 teaspoon dried thyme leaves
5. 1 teaspoon dry mustard
6. 3/4 teaspoon salt
7. Freshly ground pepper, to taste
8. 1 1/4 pounds lean ground beef
9. 1 1/4 pounds lean ground turkey
10. 1 cup fresh whole-wheat breadcrumbs (see Tip)
11. 1/4 cup chopped fresh parsley
12. 1 large egg, lightly beaten
13. 1 egg white, lightly beaten
COOKING DIRECTIONS:
1. Preheat oven to 375 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
2. 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.
3. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
4. 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. Serve hot or cold or in a sandwich.
2. 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.
3. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
4. 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. Serve hot or cold or in a sandwich.
Yield: 8 servings
Source: food.yahoo.com
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 will never notice the missing fat.
Notes:
Notes:
Tip
To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
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