Hearty and economical, this super meatloaf makes a touchdown!
Preparation Time: 25 mins
Cooking Time: 1 hr
Yield: 8 x approx. 4 oz servings
Preheat oven to 350ºF. In a medium skillet, heat oil over medium-high heat. Sauté celery, onion and poblano pepper until onion is translucent, 5 minutes. Mix in carrot and garlic, and cook until vegetables are soft, 3 minutes. Set vegetables aside to cool.
Meanwhile, tear bread into 1-inch pieces. Whirl bread in a food processor, pulsing until the texture of crumbs. Set the breadcrumbs aside.
In large mixing bowl, mix together beef, turkey, egg white, ketchup, cooked vegetables, breadcrumbs, salt, and pepper. Mix ingredients with hands or sturdy fork until well combined.
Spray with cooking spray a baking sheet that has sides. Mound meat mixture on sheet, shaping it with hands into a pointed, domed oval 10-inches x 6-inches x 2-1/2 inches (football shaped).
Brush 1/4 cup of barbecue sauce over meatloaf. Bake meatloaf in preheated oven, uncovered, for 30 minutes. Brush on another 1/4 cup of barbecue sauce. Bake 20 minutes. Brush on remaining barbecue sauce, and bake until instant-read thermometer registers 160ºF, about 20 minutes. Let meatloaf sit on pan to rest, for 20 minutes.
Transfer meatloaf to serving platter, using two wide spatulas.
If desired, surround meatloaf with vegetables the colors of your favorite team. Choices include: steamed broccoli, red or golden beets, white turnips, or sautéed red, green, yellow, or orange bell pepper strips. For blue, use purple potatoes, mashed or quartered and roasted.
Serving suggestions are not included in the nutritional analysis.