Meatloaf (ground beef and ground turkey breast) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
6 ounce(s) cremini mushroons |
1 cup(s) puffed kamut cereal (or puffed brown-rice cereal) |
1/3 cup(s) fat-free, reduced-sodium chicken broth |
1 egg white, lightly beaten |
1 clove(s) garlic, minced |
4 tablespoon(s) low-sugar ketchup, divided |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) ground black pepper |
8 ounce(s) 96 percent lean ground beef |
4 ounce(s) 99 percent fat-free ground turkey breast |
Directions:
1. Heat the oven to 375 degrees.
2. Place the mushrooms in a food processor, then pulse until they are finely chopped. Scrape the mushrooms into a large mixing bowl. Add the kamut and broth to the processor, then process until the kamut is coarsely crushed.
3. To the bowl of mushrooms, add the crushed kamut and broth, egg white, garlic, 2 tablespoons of the ketchup, the salt and pepper. Stir until well mixed. Add the ground beef and ground turkey, then use your hands to mix well.
4. Spread meat mixture evenly in a nonstick loaf pan. Spread the remaining 2 tablespoons of ketchup evenly over the top.
5. Bake for 30 to 35 minutes, or until the meatloaf reaches 165 degrees. Remove from the oven and carefully pour off excess liquid from the pan, using a spatula to hold the meatloaf in the pan while pouring. Let the meatloaf stand for 5 minutes. Slice into 4 servings.
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