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Blue Ribbon Meatloaf

  • Prep Time: -
  • Cook Time: -
  • Serves: 8
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (148 Ratings): 3.5 out of 5 stars

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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

Nutrition Info

Per Serving

  • Calories: 363 kcal
  • |
  • Carbohydrates: 13 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 19 g
  • |
  • Protein: 29 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

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.

Yield: 8 servings

3. Still Hungry?

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:

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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Most Helpful Reviews

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  • mmmmmmmmmmmgoooooddd

    tinkstoybox - October 1, 2007 09:28:12 PM PST
    absolutely great................tink

    10 of 16 found this review helpful.

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  • a house favorite

    drsaramiller - January 15, 2008 01:22:53 PM PST
    This is the only meatloaf I have ever liked. I also add some garlic powder (1 tsp) and dried basil (2 tsp) for an extra kick.

    1 of 1 found this review helpful.

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  • let

    Retta - March 9, 2008 11:02:32 AM PST
    First of all, leave out the salt...you DON'T need it.

    Second of all, NEVER cook meatloaf made with beef in a loaf pan because it soaks in a bath of its own fat. Form it into a loaf shape and cook on top of racks on a cookie sheet so the fat drips away. You don't lose any flavor.

    I prefer beef but if you want to lighten this recipe up on the fat content even more, try using turkey meat. You can use the loaf pan with turkey.

    I use a glaze of ketchup, brown sugar, worcestershire sauce, and a little liquid smoke. Put some on before putting in the oven, then put more on about half way through cooking, reserve some to put on the table as a sauce. Its good stuff!

    Meatloaf isn't rocket science, you can use any number of spices to make it good. If you're not concerned about the fat or salt, try half cooking some bacon, then lay the strips over the top of the meatloaf before cooking. Or perhaps crumbling up some cooked bacon and mixing it in with the meat...oh yeah, hog heaven! Or try putting some curry mix in the meat, and use a curry sauce packet to make a gravy.

    Never let a recipe limit you, they're just guidelines!

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  • the best meatloaf i ever had,, sooo moist

    aerosmithlisa - March 9, 2008 07:54:51 AM PST
    the best meatloaf recipe i ever used in my 30 years of cooking , and i've cooked in restraunts too,i even got my 10 and 14 year old to eat meatloaf and they have never eaten anyothers before.. its from the foodnet work , tyler's ultimate dads meatloaf...just go to foodnetwork.com and put it in the search bar,, then be parpared to eat the best tasting meatloaf you ever had, im from southern indiana, and my family from there and ky. so we know good home cooked food , and they have all tried this one and now its the only one we make now

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  • Good enough

    pyrotechnic67 - March 3, 2008 02:37:36 PM PST
    Can't stand onions, I always leave them out of any recipe, this one was OK without onions, I'd do it again.

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