Blue Ribbon Meatloaf

Preparation

1. Preheat oven to 375 degrees F. Coat an 8 1/2×4 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.
3. 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.
4. Add beef, turkey, breadcrumbs, parsley, egg and egg white to the onion mixture. With clean hands, mix thoroughly and transfer to the prepared pan.
5. 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

1. 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.

Per servings: 259 calories; 9 g fat (2 g saturated fat, 2 g mono unsaturated fat); 105 mg cholesterol; 11 g carbohydrates; 31 g protein; 2 g fiber; 339 mg sodium; 51 mg potassium

Nutrition Bonus: Zinc (20% daily value), Iron (15% dv).

Exchanges: 1/2 starch, 4 lean meat

Contributed by: EatingWell.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’ll never notice the missing fat.