Blue Plate Special Meatloaf
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- 1/3 c. sun-dried tomatoes
- 1/2 tsp. olive oil
- 1/3 c. chopped onion
- 1/2 c. chopped celery
- 1/2 c. chopped green bell peppers
- 2 cloves garlic, minced
- 1/2 tsp. dried thyme
- 1/4 tsp. ground black pepper
- 1 lb. extra-lean ground beef
- 8 oz. ground turkey breast
- 1/3 c. low-carb ketchup
- 1/4 c. toasted bread crumbs
- 1/4 c. fat-free milk
- 1/4 c. fat-free egg substitute
- 2 tsp. dried dill
- 2 tsp. worcestershire sauce
Directions
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- Step 1Preheat the oven to 350°F. Coat a 9″ x 5″ loaf pan with nonstick cooking spray.
- Step 2Place the tomatoes in a small bowl. Cover with boiling water and let stand for 10 minutes or until the tomatoes are softened. Drain the tomatoes and chop. Set aside.
- Step 3Warm the oil in a medium nonstick skillet over medium heat. Add the onion, celery, bell peppers, garlic, thyme, and black pepper. Cook, stirring occasionally, for 8 to 10 minutes.
- Step 4In a large bowl, mix together the beef and turkey. Then add the ketchup, bread crumbs, milk, egg substitute, dill, Worcestershire sauce, tomatoes, and cooked vegetables. Mix well.
- Step 5Press the mixture into the loaf pan. Bake for 1 hour or until golden brown and no longer pink in the center when tested with a knife. Let stand for 10 minutes before slicing.
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