|Nutritional Guidelines (per serving)|
|Servings: 6-8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Garlic flavored croutons, along with sauteed garlic, add a wonderful depth of flavor to this moist, classic and savory Garlic Meatloaf recipe. This recipe is unusual because it uses both ground beef and ground turkey. The result is a lighter meatloaf that doesn't have as much fat.
The vegetables are sautéed together before the meat is added in this recipe, as in all my meatloaf recipes, because the less the mixture is handled the more tender the loaf will be. And adding uncooked vegetables to meatloaf usually doesn't work. The meatloaf mixture doesn't bake long enough to tenderize the vegetables satisfactorily.
- 1 cup garlic-flavored croutons
- 1/2 teaspoon garlic salt
- 1/4 teaspoon white pepper
- 4 cloves garlic, minced
- 1 finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 2 tablespoons olive oil
- 2 eggs, beaten
- 1 pound lean ground beef
- 1 pound ground turkey, light or dark meat
- 1/2 cup ketchup
- 2 tablespoons honey
- 1/2 teaspoon dried thyme leaves
Preheat oven to 350 F. Spray a broiler pan with slits cut into it (so the fat drains away) with nonstick cooking spray and set aside.
Crush croutons, either in a food processor or in a plastic bag. with a rolling pin. Mix with garlic salt and white pepper in large bowl and set aside.
In a medium saucepan, sauté garlic, onion, and bell pepper in olive oil until tender. Add to bowl with crouton crumbs.
Add eggs to the vegetable mixture and mix well. Add meats and mix gently but thoroughly with your hands to combine.
Form the meat mixture into a loaf on the prepared broiler pan.
In a small bowl combine ketchup, honey, and thyme and mix well. Spread half of this mixture over the loaf.
Bake the meatloaf at 350 F for 60 to 70 minutes until internal temperature registers 165 F, brushing with remaining ketchup mixture halfway through baking time.
Cover with foil and let the meatloaf stand for 10 minutes before slicing to serve.