Turkey Beef Meat Loaf Recipe
Ingredients
| Tomatoes | 1/3 Cup (16 tbs), dried | |
| Olive oil | 1/2 Teaspoon | |
| Onions | 1/3 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green peppers | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Dried thyme | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1 pound extra-lean ground beef top round | ||
| Turkey breast | 8 Ounce | |
| 1/3 cup reduced-sodium ketchup | ||
| Bread crumbs | 1/4 Cup (16 tbs), toasted | |
| Skim milk | 1/4 Cup (16 tbs) | |
| 1/4 cup fat-free egg substitute | ||
| Dried dill | 2 Teaspoon | |
| Worcestershire sauce | 2 Teaspoon | |
Directions
Preheat the oven to 350°F.
Goat a 9" X 5" loaf pan with no-stick spray.
Place 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.
Warm the oil in a medium no-stick skillet over medium heat.
Add the onions, celery, green peppers, garlic, thyme, and black pepper.
Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened.
In a large bowl, stir together the beef and turkey.
Add the ketchup, bread crumbs, milk, egg substitute, dill, Worcestershire sauce, the reserved tomatoes, and cooked vegetables.
Mix well.
Press the mixture into the prepared pan.
Bake for 1 hour, or until golden brown and no longer pink in the center when tested with a sharp knife.
Let stand for 10 minutes before slicing.
Goat a 9" X 5" loaf pan with no-stick spray.
Place 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.
Warm the oil in a medium no-stick skillet over medium heat.
Add the onions, celery, green peppers, garlic, thyme, and black pepper.
Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened.
In a large bowl, stir together the beef and turkey.
Add the ketchup, bread crumbs, milk, egg substitute, dill, Worcestershire sauce, the reserved tomatoes, and cooked vegetables.
Mix well.
Press the mixture into the prepared pan.
Bake for 1 hour, or until golden brown and no longer pink in the center when tested with a sharp knife.
Let stand for 10 minutes before slicing.
Chef
