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ale turkey meatloaf

(recipe, Cathy Schmitz)


awesome moist slicing meatloaf


  1. 2 tsp. canola oil
  2. 6 cloves garlic minced
  3. 1 medium sweet onion, chopped (2 cups)
  4. 12 oz. dark or amber beer
  5. 1 tsp. dried thyme leaves
  6. 1 tsp. dry mustard
  7. ¾ tsp. salt
  8. Freshly ground pepper to taste
  9. 1¼ lb. lean ground beef
  10. 1¼ lb. lean ground turkey
  11. 1 cup fresh whole-wheat breadcrumbs
  12. ¼ cup chopped fresh parsley
  13. 2 egg, lightly beaten


  1. Directions
  2. Preheat oven to 375°F. Coat an 8½-by-4½-inch loaf pan with cooking spray.
  3. 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, add minced garlic. 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 ¾ cup, 8 to 10 minutes. Transfer to a large bowl.DO NOT BURN Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
  4. 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.
  5. 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.