Recipe by Charlotte J
From Diabetic Cooking
Top Review by mickeydownunder
OK, I TOO was concerned re how MOIST the meat mixture was too!
But my doubts were alleviated once it was cooked too!
Used 8 ounces beef mince, 8 ounces (combination of chorizo mince)100 grams to 400 grams pork mince and that gave it the taste it did need!
This makes for a GREAT feed!
Without the AUS/NZ recipe swap #72,
I might not ever come across THE MOISTEST meatloaf I EVER have expereinced worldwide too!
PS I reckon this will be even better tomorrow when it has a chance to settle too...Let it sit for 15 minutes when it came out of the oven, used a silicone rectangular tray, no oil, turned it over, then turned it over again, so the tomato salsa topping was on top
Hope my little hints and tips help other people to try this GREAT recipe WHOO HOO!
- 177.44 ml no-salt-added tomato sauce, divided
- 59.16 ml reduced-sodium chunky salsa, divided
- 2.46 ml black pepper
- 2 egg whites
- 1 garlic clove, finely minced
- 118.29 ml onion, finely minced
- 78.07 ml no-salt-added mushroom, stems and pieces, drained and chopped
- 118.29 ml old fashion 100% whole grain oats (oatmeal)
- 226.79 g 96% lean ground beef
- 226.79 g lean ground turkey
Directions See How It's Made
- Preheat oven to 350 degrees.
- Spray piece of aluminum foil with nonstick cooking spray.
- Place foil on broiler pan; set aside.
- Mix 1/2 cup tomato sauce, 3 tablespoons salsa, pepper and egg whites in medium bowl.
- Stir in garlic, onions, mushrooms, and oatmeal.
- Mix ground beef into ground turkey in large bowl.
- Stir in liquid ingredients to meat mixture, mix well.
- Remove mixture from bowl, shape into 4x8-inch rectangular loaf and place into the foil covered pan.
- Mix 1/4 cup tomato sauce and 1 tablespoon salsa; drizzle on top of meat loaf.
- Bake 55 minutes or until juices run clear.
- Remove from oven and let stand 5 minutes before slicing.