Blue Plate Special Meatloaf

Time for some meatloaf! But this is definitely not the meatloaf we were used to!  It was really good, not that the meatloaf we usual have isn't, but the idea of a diet meatloaf didn't really appeal to me too much, but boy this was good!  Julie said it was the best meatloaf she ever had!


I will say that it is a bit different then the meatloaf I am used to.  It has more veggies in it - Sauteed celery, onion, and green pepper.  There is not as much meat and bread crumbs which actually made it seem less heavy than a lot of meatloafs I have had.  This was a refreshing take on meatloaf.  The dill added some interesting flavor and it was still nice and moist inside.  We will probably do this again, and again.

This recipe makes 6 servings.  And we didn't use any turkey, we just used beef for it all. 

• 1/3 cup sun-dried tomatoes
• 1/2 teaspoon olive oil
• 1/3 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell peppers
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground black pepper
• 1 pound extra-lean ground beef
• 8 ounces ground turkey breast
• 1/3 cup low-carb ketchup
• 1/4 cup toasted bread crumbs
• 1/4 cup fat-free milk
• 1/4 cup fat-free egg substitute
• 2 teaspoons dried dill
• 2 teaspoons worcestershire sauce

Directions

1.

Preheat the oven to 350°F. Coat a 9" x 5" loaf pan with nonstick cooking spray.

2.

Place the tomatoes in a small bowl. Cover with boiling water and let stand for 10 minutes or until the tomatoes are softened. Drain the tomatoes and chop. Set aside.

3.

Warm the oil in a medium nonstick skillet over medium heat. Add the onion, celery, bell peppers, garlic, thyme, and black pepper. Cook, stirring occasionally, for 8 to 10 minutes.

4.

In a large bowl, mix together the beef and turkey. Then add the ketchup, bread crumbs, milk, egg substitute, dill, Worcestershire sauce, tomatoes, and cooked vegetables. Mix well.

5.

Press the mixture into the loaf pan. Bake for 1 hour or until golden brown and no longer pink in the center when tested with a knife. Let stand for 10 minutes before slicing.