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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Make this classic dish without the fat and calories and still have juicy meatloaf! Adapted from Martha Stewart's Meatloaf 101 Ingredients:
1 pound ground turkey breast |
1 pound ground extra lean beef |
1/4 cup sun dried tomatoes, chopped |
1 cup onion, chopped |
1 cup green bell pepper, chopped |
1/2 cup carrot, chopped |
1 cup celery, chopped |
1 cup zucchini, grated |
4 cloves garlic, chopped |
1/2 cup bread crumbs, dry |
1/4 cup flaxseed meal |
1/4 teaspoon pepper |
1/2 teaspoon thyme, fresh |
1/2 cup parsley, minced |
2 eggs, whole |
1/4 cup chicken broth |
Directions:
1. put all the vegetables into the well of a food processor and chop fine
2. beat the eggs with the chicken broth
3. put all the ingredients into a large bowl and mix completely
4. place in a large oiled or sprayed loaf pan, patting firmly and tapping on the counter several times to eliminate air pockets.
5. insert a meat thermometer
6. put the loaf pan on a baking sheet and place in a preheated 350 degree oven
7. Bake for 1 1/2 hours or until the thermometer registers 150 to160 degrees. Do not overcook the meatloaf.
8. Remove from the oven and cool on a rack (do not remove the meat thermometer) for at least 20 minutes
9. Remove the meat thermometer, which should show an increase in temperature.
10. Unmold onto a warm platter and slice into 10 slices.
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