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Healthier Meat Loaf Makeover

 15 Ratings
11 Comments
  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 8

A blue-plate (extra) special, our meat loaf gets a makeover by substituting ground chicken and turkey for beef.

Arlene Cummings Recipe by Arlene Cummings
August 4, 2011

Ingredients

Meatloaf

3
tablespoons olive oil
1
small zucchini, finely chopped
1/4
cup finely chopped onion
4
cloves garlic, finely chopped
2
eggs, beaten
1
pound ground chicken
1
pound ground turkey
1 1/2
cups Progresso™ panko crispy bread crumbs
1/4
cup grated Parmesan cheese
1/4
cup ketchup
Salt
Freshly ground black pepper

Glaze

1/2
cup ketchup
2
tablespoons Worcestershire sauce
2
tablespoons brown sugar

Directions

  • 1 Heat oven to 350°F. Heat olive oil in a sauté pan over medium high heat. Add the zucchini, onions, and garlic. Sprinkle with salt and pepper. Sauté for about 5 minutes or until onions are softened. Set the mixture aside to cool.
  • 2 In a bowl combine all the meatloaf ingredients including the cooled vegetable mixture with a good sprinkle of salt and pepper.
  • 3 Mold into a loaf in a 9x13 sprayed or greased glass, baking dish.
  • 4 In a small bowl, whisk together the ketchup, Worcestershire sauce and brown sugar. Brush the mixture all over the loaf.
  • 5 Bake the meatloaf in the center of the oven uncovered for 50 to 60 minutes. You’ll know it is done when an instant thermometer inserted in the center of the loaf reaches 165°F.

Expert Tips

The temperature will rise slightly after meat loaf is removed from the oven so don’t overcook it.

Let meat loaf rest for about 10-15 minutes before slicing and serving.

Nutrition Information

No nutrition information available for this recipe.

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