Friday, February 4, 2011

Home-Style Meatloaf

Ok, I am the cook in the family, but the last year or so my husband jumped in and started cooking also. I'll be darned if he's not turning out to be at least as good a cook as I am.

This recipe is a little messy, but so worth it. It's delicious, makes tons of leftovers and freezes like a charm.

Home-Style Meatloaf
8 servings, 4 P+/serving

3/4 cup instant oatmeal
1/2 cup fat free milk
1/2 cup reduced-sodium chicken broth
1/2 cup shredded carrots
1/4 cup diced onions
1 large egg, lightly beaten
3 TBSP chopped fresh parsley
2 garlic cloves, minced
2 tsp dijon mustard
1 tsp salt
1/4 tsp coarsely ground pepper
3/4 pound ground skinless turkey breast
3/4 pound lean ground beef (7% fat or less)

1- Preheat the oven to 350 F. Line a 5x9-inch loaf pan with foil

2- Combine the oatmeal, milk, broth, carrots, onion, egg, parsley, garlic, mustard, salt and pepper in a large bowl. Gently mix the turkey and beef in a medium bowl. Add the turkey mixture to the oatmeal mixture; mix just until blended.

3- Spoon the mixture into the pan and smooth the top. Bake until an instant-read thermometer inserted into the center of the loaf register 160F, about 1 hour. Let stand 10 minutes before slicing.

Remove meatloaf from the pan and cut in half. Slice one half and serve immediately (that always cracks me up "Quick! quick! serve it NOW!"). Let the other half cool completely, cut in two and wrap the two pieces separately, keep in the fridge or freeze to use later.

Beat Eats, p. 66, Weight Watchers 2008.

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