Blue Ribbon Meatloaf

Active Time:  10 Minutes Total Time:  2 Hours Yield:  8 servings, one 1-inch slice each In revisiting this classic, we put the meat back in the "loaf" by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you’ll never notice the missing fat. RECIPE INGREDIENTS 2 teaspoons  canola oil 1   medium sweet onion, chopped (2 cups) 1 12-ounce bottle  dark or amber beer 1 teaspoon  dried thyme leaves 1 teaspoon  dry mustard 3/4 teaspoon  salt Freshly ground pepper to taste 1 1/4 pounds  lean ground beef 1 1/4 pounds  lean ground turkey 1 cup  fresh whole-wheat breadcrumbs (see Tip) 1/4 cup  chopped fresh parsley 1   large egg, lightly beaten 1   egg white, lightly beaten Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

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DIRECTIONS Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes. Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan. Bake the meatloaf until an instant-read thermometer registers 160° when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich. Nutrition Facts per Serving Yield: Yield:  8 servings, one 1-inch slice each Calories: 275 Fat. Total: 13g Protein: 29g Carbohydrates, Total: 8g Fat, Saturated: 4g Fiber: 1g Cholesterol: 104mg Sodium: 353mg % Cal. from Fat: 43%