Love Meatloaf? Well then here is a way to make this classic dish without the fat and calories and still have juicy meatloaf!
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 |
- put all the vegetables into the well of a food processor and chop fine
- beat the eggs with the chicken broth
- put all the ingredients into a large bowl and mix completely
- place in a large oiled or sprayed loaf pan, patting firmly and tapping on the counter several times to eliminate air pockets.
- insert a meat thermometer
- put the loaf pan on a baking sheet and place in a preheated 350 degree oven
- Bake for 1 1/2 hours or until the thermometer registers 150 to160 degrees. Do not overcook the meatloaf.
- Remove from the oven and cool on a rack (do not remove the meat thermometer) for at least 20 minutes
- Remove the meat thermometer, which should show an increase in temperature.
- Unmold onto a warm platter and slice into 10 slices.
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