The beef and turkey make a light and savory mix.

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

Method

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 liquid is quite syrupy and 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 in preheated 375° F oven until an instant-read thermometer registers 160  when inserted into the center, about 1 hour 20 minutes. Remove from oven and let rest for 5 minutes. Drain accumulated liquid from the pan and  slice. Serve hot or cold or in a sandwich.  

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.

Serves: 8

Contributor: Pat Ciesla

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