Blue Ribbon Meatloaf

Blue Ribbon Meatloaf is delicious menu for dinner. You can put the meat back in the loaf by using ultra-lean ground beef and turkey. Blue Ribbon Meatloaf is also served with fresh whole-wheat breadcrumbs and beer-simmered sweet onions. To make this Blue Ribbon Meatloaf, you need 10 minutes active time, 2 hours total time. This recipe is for 8 servings, one 1-inch slice each.





Ingredients:
- 1 medium sweet onion, chopped (2 cups)
- 1 12-ounce bottle dark or amber beer
- 1 teaspoon dried thyme leaves
-1 teaspoon dry mustard
- 3/4 teaspoon salt
- 2 teaspoons canola oil
- 1 1/4 pounds lean ground turkey
- 1 cup fresh whole-wheat breadcrumbs (see Tip)
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 egg white, lightly beaten
- Freshly ground pepper to taste
- 1 1/4 pounds lean ground beef

Directions:
- Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes.
- Pour in beer and increase heat to high.
- Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes.
- Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
- Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture.
- Mix thoroughly with clean hands and transfer to the prepared pan.
- Bake the meatloaf until an instant-read thermometer registers 160° when inserted into the center, about 1 hour 20 minutes.
- Let rest for 5 minutes; drain accumulated liquid from the pan and slice.
- Serve hot or cold or in a sandwich.

Tip:
To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.