Meatloaf does take a little bit of time to cook, but I like it because then it gives me time to get other stuff done and make up a few dishes while its baking in the oven. My husband loves his whipped mashed potatoes so that almost always goes with this along with some green beans or another yummy veggie. If I don’t feel like doing potatoes, I can easily pair this up with rice without getting any grief from the family. Check out what they are saying about this recipe over at Spend With Pennies:
“The mixture of lean beef and turkey makes this easy meatloaf a healthier alternative to a traditional meatloaf as it’s a little bit leaner!”
This is awesome if you are watching your figure, but still super tasty even if you’re not.
1 pound lean ground beef
1 pound ground turkey
½ cup bread crumbs (I use Panko)
1 large Eggland’s Best egg
1 carrot cut in chunks
1 small onion cut in chunks
¼ cup chill sauce (or ketchup if you don’t have chill sauce)
1 teaspoon Worcestershire sauce
2 teaspoons Heinz mustard
2 tablespoons fresh parsley (or 2 teaspoons dried parsley)
½ teaspoon pepper
¾ cup each ketchup and Chili Sauce
Preheat oven to 350
In a blender, combine egg, carrot, onion, chili sauce, Worcestershire sauce, mustard, parsley and pepper.
Blend until the carrot & onion are finely chopped and the mixture is fairly smooth.
In a large bowl, combine blended mixture, beef, turkey and bread crumbs. Mix until evenly combined. (Note: Overmixing can result in a tough meatloaf).
Spray a foil lined pan very well with no-stick spray. Place the meat on the pan and form into a loaf shape about 4″ wide x 3″ high.
Cover with foil to create a seal.
Bake for 1 hour. Remove foil, spread topping over meatloaf and bake an additional 15-30 minutes or until meatloaf reaches 165 degrees.
Let rest 10 minutes before slicing.
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Quick Tip: Brown sugar and ketchup make a yummy topping for this meatloaf as well.
Thanks again to Spend With Pennies for this classically delicious recipe.