Posts Tagged ‘meatloaf’

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FRENCH ONION TURKEY MEATLOAF

OR French Onion Soup Turkey Meatloaf – ’cause all the flavors are in there.  Yes, they are.

This takes a little longer because you do have to caramelize the onions, but it’s so, so worth it.  Just for the smell in your house alone!  You need two medium onions (about 1 cup, cooked) for this recipe, but sometimes, since I’m doing it already, I make a few extra to use on other things, like topping a veggie burger, inside an omelet,  mixed into Greek Yogurt with some spices for a quick dip, over ice cream…

…not really – but they ARE sugary-sweet and so delicious.  And, did I mention the fabulous smell?!  (Warning:  Your hair and clothes absorb it!  I did this before church one time, for a dish to take to potluck.  I left Caramel-Onion Eau d’ parfum all over the place.  Lovely…but not exactly what I’d planned.)

Anyway…please try this.  Even your non-onion eaters will love it because they just melt into the meat.  It’s another husband approved-two-thumbs up.  And, for the low-carbers, a meatloaf with NO breadcrumbs or oats.  Yay!

All the flavors of French Onion Soup including the cheese  – how can you possibly go wrong?

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Printable Recipe

2 medium sweet onions, diced (I prefer sweet, but yellow is fine)

2 teaspoons butter or olive oil

1 teaspoon sugar

1/4 teaspoon salt

Freshly ground black pepper

20-ounce pkg ground turkey (I like dark-light mix)

1 egg

1 1/4 cups shredded Gruyere, Swiss, or Provolone cheese, divided

2 Tablespoons minced fresh thyme or 2 teaspoons dried thyme

2 Tablespoons Worcestershire sauce

Few drops of hot pepper sauce

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In a large skillet  melt the butter over medium-low heat.  Add onions, sugar, salt, and pepper.  Stir to coat.  Cook, stirring occasionally, until deep brown; about 45 min to 1 hour.  Set aside and allow to cool down to warm before adding to the turkey mixture.

Preheat oven to 350 degrees.

In a large bowl combine the onions, ground turkey, egg, 1/2 cup of the cheese, thyme, Worcestershire sauce, and hot pepper sauce.

Place in 1 large or 2 mini loaf pans.  Bake large pan 50-55 minutes, small pans 30-35 minutes or until internal temp is 160 degrees. (Will continue to cook while broiling.)

Sprinkle remaining 3/4 cup cheese over the top and broil for 2 minutes,  until melted.

Makes 8 servings.

Per Serving: 229 Cal; 20 g Protein; 14 g Tot Fat; 6 g Carb; 1 g Fiber; 3 g Sugar;; 225 mg Sodium

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OLD-FASHIONED GLAZED MEATLOAF

(First…let me apologize for the hunk ‘o meatloaf-on-a-plate.  Good grief.  

I had served dinner to Hon and he ooed and awed over it so I then felt like I should have taken a photo so I could post the recipe.  That was all that was left.  

Don’t worry.  It’s really, really great, regardless!)

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Yes, I’m channeling Gramma with this one!

Meaty, filling, flavorful, with that sweet glaze we all remember and loved.  I’ve given you two ways – beef or turkey, and both are fabulous.   Depending on your preference and caloric need, either meat will give you wonderful results.   I prefer to use mini loaf pans because it bakes so quickly and they freeze great.

A mixed green salad (plus baby white corn with sea salt and warmed whole grain rolls for those who aren’t limiting carbs)  – the perfect dinner!

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1/2 tablespoon olive oil

1/2 cup finely diced onion

1 stalk celery, finely diced

1 slice turkey bacon, finely diced

1 egg, beaten

1/3 cup skim milk

1 teaspoons salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon sage

1 slice bread, diced very small (OR 1/4 cup Panko crumbs)

3/4 cups shredded cheddar cheese

1 pound very lean ground beef (OR 1 pound mixed dark/light ground turkey)

1/3 cup ketchup

1/3 cup Whey Low Gold (OR 1/4 cup Splenda Granular PLUS 1 tablespoon sugar-free maple syrup OR 1/3 cup regular brown sugar)

1/2 teaspoon prepared yellow mustard

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Preheat oven to 350 degrees.  With vegetable cooking spray coat 1 regular loaf pan, or 2 mini loaf pans and place on a baking sheet.  Set aside.

In a saute pan heat the olive oil over medium low heat.  Add the onion, celery, and bacon.  Cook for 10-15 minutes or until veggies are soft.  Set aside to cool slightly.

In a large bowl whisk the egg, milk, salt, pepper, and sage.  Add the bread and stir until “mushed” up and no dry pieces remain.  Stir in the cheese and the onion mixture.  Add the ground beef or turkey and combine until well mixed.  Divide among prepared pans and lightly pack down.

In a small bowl whisk the ketchup, WL Gold (OR Splenda and sf maple syrup), and mustard.  Spoon over meat mixture.  Bake for 35-40 minutes for mini loaf pans, or 50-60 minutes for regular sized loaf pans….or until instant read thermometer reads  165 degrees, temp will increase to 170 as it rests.) Allow to rest for 10 minutes before slicing.  Makes 8 servings.

Per Serving (90% lean ground beef, WL Gold):  Calories 234, Protein 20 g, Fat 11 g, NET Carbs 10 g, Sugar 8 g, Sodium 434 mg

Per Serving (ground turkey mixed light/dark, WL Gold):  Calories 210, Protein 12 g, Fat 9 g, NET Carbs 10 g, Sugar 8 g, Sodium 452

Without Whey Low Gold: subtract 8 calories and 5 sugars

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ITALIAN HERBED MEATLOAF

This smells so homey-good while baking!

For the family: in the same oven I put some chunky potatoes on a baking sheet, drizzle with olive oil and sprinkled with grated parmesan, salt and pepper, a dash of garlic powder. Stir occasionally and roast until golden and crisp. Whip up a green salad and dinner’s done in an hour.

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2 tablespoons olive oil, divided

1 medium red pepper, diced

1 medium onion, diced

3 cloves of garlic, minced

One pound ground sirloin or ground turkey – mixed light and dark for moistest loaf

1/4 cup quick-cooking oatmeal

1/3 cup plain bread crumbs

1 cup grated parmesan cheese

2 eggs

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons chopped, fresh basil

1 tablespoon chopped, fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1-2 cups marinara sauce

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Preheat oven to 350 degrees.

Heat 1 tablespoon of the olive oil in a medium saute pan. Over medium heat add the pepper, onion, and garlic. Cook until just soft. Remove from heat to cool slightly. When vegetables are cooled, add remaining tablespoon of olive oil, beef/turkey, oatmeal, bread crumbs, parmesan cheese, eggs, Worcestershire, balsamic vinegar, basil, parsley, salt, and black pepper .

Very gently mix until well combined. Shape into a loaf on an oiled baking sheet or casserole dish. Spread marinara sauce over the top.

Bake for 50-60 minutes or until a meat thermometer reads 160 degrees. Remove from oven and lightly cover with foil. Allow to rest for 5 minutes. Makes 8 servings.

Per Serving (Sirlion): Calories 260; Protein 20 g; Fat 12 g; NET Carbs 11 g; Sugar 5 g; Sodium 409 mg

Per Serving (Turkey): Calories 198; Protein 16 g; Fat 10 g; NET Carbs 11 g; Sugar 4 g; Sodium 566 mg

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ZUCCHINI MEATLOAF

I grew a kiddo that wouldn’t eat anything green…and even this meatloaf might have been pushin’ it.  He was a super-duper veggie detective!

I bet most kids would eat this up, though.  And the zucchini keeps the meatloaf very moist. (I’ve also made this with the ground mixed light/dark turkey….SUPER!)

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Vegetable cooking spray

2 eggs

1/2 cup milk

1/2 cup oatmeal, ground

1 cup shredded zucchini

1/3 cup finely diced onion

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon dry mustard powder

1 1/2 pounds ground chuck

1/2 cup marinara sauce

1 tablespoon grated Parmesan

Preheat oven to 350 degrees.  Coat a large loaf pan (or three mini loaf pans) or a large casserole dish with the vegetable cooking spray and set aside.

In a large bowl beat the egg with a fork.  Mix in milk and ground oatmeal and allow to rest for a few minutes.  To the egg mixture stir in the zucchini, onion, parsley, salt, pepper, basil, oregano, and mustard powder.  Add ground beef and gently combine.  Place in your prepared pan and press down slightly.  (Form into a loaf, but don’t pack the meat tightly, if using a casserole dish.)

In a small bowl combine the marinara sauce and Parmesan cheese.  Spread on top of meat.  Bake for 1-1 1/4 hours (35-40 minutes in mini pans) or until a meat thermometer registers 160 degrees.  Allow meatloaf to rest for about 5 minutes before slicing.  (This is very juicy from the zucchini and you may need to pour off the liquid in the pans.)  Makes 6 servings.

Per 6 Serving: 274 Cals; 25 g Protein; 9 g Tot Fat; 13 g Carb; 2 g Fiber; 2 g Sugar; 607 mg Sodium

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