Hearty and economical, this super meatloaf makes a touchdown!
Author: American Institute for Cancer Research - www.aicr.org
Serves: 8 person(s)
Preparation Time: 25 mins
1 cup finely chopped celery
1 cup finely chopped onion
1/2 cup finely chopped poblano chile pepper (or 1 small can diced chile peppers, drained)
1 small carrot, shredded
1 clove garlic, minced
3 slices whole-wheat bread (or 1/2 cup whole-wheat breadcrumbs)
1/3 kg 93% lean ground beef
1/3 kg 93% lean ground turkey breast
1 large egg white
1/2 cup reduced-sodium ketchup
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup barbecue sauce
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.
Serving suggestions are not included in the nutritional analysis.
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