" Skinny" Meatloaf
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.
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INGREDIENTS
Nutrition- 1⁄2lb ground sirloin (85% lean)
- 1⁄2
- 1⁄2lb ground pork
- 1
- 1⁄2cup chopped fresh parsley
- 1⁄4
- 2egg whites
- 3tablespoons skim milk
- 1tablespoon Worcestershire sauce
- salt and pepper
Sweet and sour ketchup
- 1⁄3cup ketchup
- 1tablespoon yellow mustard
- 2teaspoons brown sugar
Mushroom Sherry Sauce
- 1
- 3cups mixed mushrooms, quartered
- 1⁄4
- 1tablespoon flour
- 2teaspoons tomato paste
- 1⁄4cup dry sherry
- 1cup chicken broth
- 1
- 1⁄2
- salt and pepper
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DIRECTIONS
- 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.
- 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.
- 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.
- Mushroom Sherry Sauce:
- 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.
- 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.
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