The key to this meatloaf is the zucchini; another way to achieve this moist result is to add, with discretion, finely chopped carrots. Another plus, you can bake right away or refrigerate or freeze and just defrost, bring to room temperature and bake the meatloaf on a busy day.
1 ½ cups finely chopped onion
1 tablespoon olive oil
1 cup finely minced zucchini
1 ½ pounds extra-lean ground beef
⅓ pound ground turkey breast
⅓ pound ground pork tenderloin
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
¼ cup ketchup plus ⅓ cup for glazing
¼ cup fine bread crumbs
1 egg and 2 egg whites lightly beaten
Salt and freshly ground black pepper to taste
1. Sauté the onion in the oil in a nonstick pan until it is quite soft and golden. Stir in the zucchini and cook a couple of minutes longer, until zucchini is soft.
2. Combine, ground beef, turkey and pork; mixing gently with a fork. Add the Worcestershire sauce, ¼ cup ketchup and mustard.
3. Add and gently mix the sautéed onion and zucchini with the meat mixture. Spoon into 9-by-5-inch loaf pan. Pat gently and spread the remaining ⅓ cup ketchup over the top.
4. Preheat oven to 350° F. Bake meatloaf for 45 to 60 minutes. Slice and serve warm.Yield: 6 servings.
If frozen, defrost and bring to room temperature. If refrigerated, remove from refrigerator about one-half hour before ready to bake.. Preheat oven to 350° F. Bake meatloaf for 45 to 60 minutes. Slice and serve warm.
Yield: 6 servings.
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Copyright © 1999-2005 S.H. Klock/ The Recipe
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