" Skinny" Meatloaf

Submitted by Chef #537068

"This is a great meatloaf recipe. The mushroom sauce is the best. I have doubled the recipe, split it and and will freeze the two loaves for future meals. I can defrost a meatloaf the night before to save a little time the next day. I got this recipe out of the Cuisine At Home magazine and is always asked for the recipe by friends."

 

• Ready In: 1hr 45mins
• Ingredients: 23
• Yields: 12 3/4
• Serves: 4-6

ingredients

• 226.79 g ground sirloin (85% lean)
• 226.79 g ground turkey
• 226.79 g ground pork
• 236.59 ml panko breadcrumbs or 236.59 ml fresh breadcrumb
• 118.29 ml chopped fresh parsley
• 59.14 ml onion, grated
• 2 egg whites
• 44.37 ml skim milk
• 14.79 ml Worcestershire sauce
• salt and pepper

• Sweet and sour ketchup

• 78.78 ml ketchup
• 14.79 ml yellow mustard
• 9.85 ml brown sugar

• Mushroom Sherry Sauce

• 1 strip bacon, diced
• 709.77 ml mixed mushrooms, quartered
• 59.14 ml shallot, minced
• 14.79 ml flour
• 9.85 ml tomato paste
• 59.14 ml dry sherry
• 236.59 ml chicken broth
• 14.79 ml unsalted butter, cold
• 2.46 ml sherry wine vinegar or 2.46 ml red wine vinegar
• salt and pepper

directions

1. Preheat oven to 350°F; coat a broiler pan with nonstick spray and line the bottom of the pan with foil for easy clean up.
2. Combine the ground meats, crumbs, parsley, onion,egg whites, milk, Worcestershire, salt and pepper in a bowl, using your hands to mix. Transfer the mixture to the prepared pan, shaping it into a 9x5" loaf.
3. Stir ketchup, mustard, and brown sugar together in a bowl, then spoon on top of the meatloaf. Bake until meatloaf reaches 160°F on an instant read thermometer, about 1 hour. Let rest at least 5 minutes before slicing.

4. Mushroom Sherry Sauce:

5. Fry bacon in a skillet over medium heat until crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate and return pan with drippings to the burner. Add mushrooms, shallots, and saute until mushrooms are browned, about 5 minutes, stirring occasionally. Stir in flour and tomato paste; cook 1 minute.
6. Deglaze with sherry and simmer until evaporated. Gradually add brother, scraping up brown bits from the bottom of the pan. bring to a simmer and cook until slightly thickened, about 5 minutes. Finish sauce with reserved bacon, butter, vinegar, salt, and pepper. Serve with meatloaf.

Reviews

[alohanoa]

I saw this recipe in Cuisine at Home, and I tried it. I thought it was one of the better meat loaf recipes I've tried, although I did skip the mushroom sauce (picky eaters in my house). Maybe next time I'll try the mushroom sauce!