Three things you need to know:
1) My mom never made meatloaf much when we were growing up. (so I can’t really say this is “better than mom’s”)
2) My husband will eat most anything you feed him. Meatloaf is #1 on his list of things I am not allowed to make. Boo!
3) My husband and I have been married almost 5 yrs, together 9 years.
You can probably now deduce that I haven’t eaten much meatloaf in my life. My husband is out of town overnight for a business meeting and for some reason, I felt like making meatloaf! YES! Freedom to partake! I found this recipe in my stack. It’s from Weight Watchers magazine 2005. I find WW recipes either hit or miss. This one is a hit in my book. The original recipe suggests you free form the meatloaf into 2 smaller loaves, but it also gives instruction for a loaf pan, which is what I did. These are hearty, moist slices and quite flavorful! I can’t believe it’s less than 200 calories per serving!
Source: Weight Watchers Magazine, March/April 2005
Yield: 8 servings (1 slice per serving)
Well-seasoned lean ground beef and ground turkey breast combine to make two exceptionally flavorful meatloaves – one for tonight and another for the freezer.
2 tsp olive oil
1 medium onion, finely chopped
1 pound ground lean beef (7% fat)
1/2 pound ground turkey breast
2/3 cup quick-cooking (not instant) rolled oats
2 large eggs
2 Tbsp chopped parsley (I used 2 tsp dried parsley)
1 Tbsp Dijon-style mustard
3 tsp Worcestershire sauce, divided
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp seasoned salt
1/2 tsp freshly ground pepper
1/4 cup ketchup
1) Preheat oven to 350 degrees. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
2) Heat the oil in a large nonstick skillet; add the onion and saute until soft, about 8 minutes. Set aside to cool slightly.
3) Meanwhile, combine the beef, turkey, rolled oats, eggs, parsley, mustard, 2 tsp of the Worcestershire sauce, the garlic, thyme, seasoned salt, and pepper in a large bowl; stir in the onions and blend lightly with a fork (I just used my hands!). Let stand 10 minutes.
4) Shape the mixture into two (6-inch) loaves and place on the baking sheet. Combine the ketchup with the remaining teaspoon of Worcestershire sauce; brush over the top of each loaf. Bake until an instant-read thermometer inserted into the center of a loaf reaches 160 degreesF, about 35 minutes. Let stand 10 minutes before slicing.
Cook’s Tip: If you prefer, the entire batch can be made in a single 9×5-inch loaf pan, sprayed with nonstick spray. Increase the cooking time to 1 hr. Slice off half the loaf and, when cool, wrap in foil and freeze.
188 Calories, 8g Fat (2g Sat. Fat, 0g Trans Fat), 104mg Chol, 365 mg Sodium, 9g Carbs, 1g Fiber, 20g Protein, 29mg Calcium