Meatloaf - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with an old favorite, meatloaf.

For years, meatloaf was my go-to meal for Sunday dinner, usually with either mashed or baked potatoes and a green veggie, so today's post brings back good memories. Check out the Old-Fashioned Meatloaf, the Meatloaf with a Twist, or any of the other yummy meatloaf recipes. Enjoy!

TURKEY MEATLOAF WITH FETA AND SUN-DRIED TOMATOES

This is from Giada de Laurentiis on the Food Network show, Giada at Home.

Total: 1 hr 5 min; Prep: 15 min; Inactive: 5 min; Cook: 45 min; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

Vegetable cooking spray

1/2 cup plain bread crumbs

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped garlic and herb-marinated sun-dried tomatoes

2 cloves garlic, minced, optional

2 eggs, at room temperature, lightly beaten

2 tablespoons whole milk

1/2 cup crumbled feta cheese

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

EASY HOMEMADE MEATLOAF

Servings: 6

View recipe: http://diabeticgourmet.com/recipes/html/45.shtml

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well.

Form into a loaf.

Place in foil-lined 5x9 pan.

Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

MEATLOAF WITH A TWIST

This is from FamilyTime, and begins, “This moist and flavorful meatloaf gets an extra kick from picante sauce...it takes just 10 minutes of your time before you bake it, so it's as easy as it is good to eat!”

Serves: 6 servings; Prep Time: 10 minutes; Cook Time: 65 minutes

To view this online, click here.

Ingredients

1 can (10 1/2 ounces) Campbell's® Mushroom Gravy

1 1/2 pounds ground beef

1/2 cup dry bread crumbs

1 egg, beaten

1/2 cup Pace® Picante Sauce

Directions

Thoroughly mix 1/4 cup gravy, beef, bread crumbs, egg and 1/4 cup picante sauce in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.

Bake at 350°F. for 1 hour or until the meatloaf is cooked through.

Heat 2 tablespoons drippings, the remaining gravy and the remaining picante sauce in a 1-quart saucepan over medium heat until it's hot and bubbling. Serve the gravy mixture with the meatloaf.

Serving Suggestion: Serve the meatloaf with hot mashed potatoes.

OLD-FASHIONED MEATLOAF

This is from VeryWell Fit, and begins, “This lighter meatloaf recipe is similar to the one most of us enjoyed during our childhoods, but without all of the extra fat. Choose a lean ground beef or, better yet, ground turkey to cut down on the fat. And since you can't make meatloaf without breadcrumbs, why not replace the white, unrefined with whole wheat for added fiber? Also, using two egg whites in place of one whole egg will reduce the calories and fat while still helping to bind the mixture together.”

Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Servings: 8

To view this online, click here.

Ingredients

2 pounds ground meat (85% to 90% lean, or ground turkey)

1 cup breadcrumbs (whole wheat)

1/4 cup onion (finely chopped or 1 tablespoon dehydrated onion flakes)

2 cloves garlic (minced or 1 teaspoon garlic powder)

1 teaspoon mustard powder

1 teaspoon thyme

1 teaspoon sage

1/2 teaspoon black pepper

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 large egg whites

1/4 cup water (or low-fat milk)

Preparation

Preheat the oven to 350 F.

In a large bowl, mix together all of the ingredients. Mix well, using your hands, but don't overmix because you will toughen the meat.

Turn mixture into a 9x5-inch loaf pan. Place the pan on a rimmed baking sheet to catch any drips, and bake for about 1 hour.

To be sure the meatloaf is done, insert an instant-read meat thermometer into the center of the loaf. The temperature should register 155F when it is done.

About 10 to 15 minutes before you think the meatloaf will be done, you can cover it with barbecue sauce if you like.

International Meatloaf

If you are looking for a different kind of meatloaf, try kofta kebabs, a Middle Eastern grilled ground meat recipe. The spices in this meat mixture (traditionally lamb) are a delicious change of pace from the usual. If you don't have the time or inclination to place them on skewers, you can make them into oblong-oval shapes that look like sausages without the casings.

MEATLOAF

For years, I used to cook meatloaf for Sunday night dinner, along with potatoes (either baked or mashed) and a veggie. (Yes, I know, potatoes are considered veggies, but we'd also have maybe green beans, carrots, or some such colorful veggie to add to the plate.) Meatloaf was definitely my Sunday night go-to comfort food to fix my family.

This comfort food (which definitely hits the yumminess button) is from Kay Chun in The New York Times cooking e-newsletter. Kay write, "Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed."

Yield: 6 to 8 servings (2 loaves); Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1020853-meatloaf. (And while you're here, subscribe to the Times' site for unlimited access. It's a deal, at $1.25 a week.)

Ingredients

For the Meatloaf:

2 tablespoons extra-virgin olive oil, plus more for greasing

1 large yellow onion, finely chopped (about 2 cups)

5 large garlic cloves, minced (about 2 tablespoons)

2 tablespoons tomato paste

3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces

2/3 cup whole milk

3 large eggs

1/4 cup coarsely chopped fresh flat-leaf or curly parsley

2 tablespoons kosher salt

1 teaspoon black pepper

1 teaspoon dried thyme

1 pound ground chuck beef

1 pound ground pork

1 pound ground veal

For the Tomato Glaze:

1/2 cup ketchup

1 tablespoon Worcestershire sauce

Preparation

Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.

In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.

Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

TURKEY MEATLOAF

Recipe Yield: Makes 5 servings

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

View this online at https://diabeticgourmet.com/diabetic-recipes/turkey-meatloaf.

Ingredients

1/2 lb.ground turkey breast

1/2 lb. ground turkey

1/3 cup ketchup

1 cup unseasoned whole-wheat breadcrumbs

3/4 cup finely chopped onion

1 tsp. dried basil

2 tsp. dried oregano

2 garlic cloves, minced

1 large egg

1/2 cup shredded carrots

1/4 cup chopped fresh parsley

1/4 cup green bell pepper, minced

1/4 cup red bell pepper, minced

Salt and freshly ground black pepper, to taste

3 Tbsp. ketchup (optional, to use as a topping)

Directions

Preheat oven to 350 degrees.

Combine all ingredients except 3 tablespoons of ketchup in a large bowl. Transfer mixture to a 9x5-inch non-stick loaf pan. Bake 1 hour, uncovered.

Remove from oven. Spread the 3 tablespoons ketchup on top, if desired. Cover lightly with foil and let meatloaf rest 10 minutes. Cut into slices and serve.

Nutritional Information Per Serving: Calories: 278; Fat: 10 g; Sodium: 420 mg; Protein: 24 g; Carbohydrates: 23 g

Diabetic Exchanges: 1 Bread/Starch, 3 Lean-Meat