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root
Senior Member

Posts: 330
Registered:
February 2004

Low Fat Meatloaf (R.M.) Sat, 01 March 2008 18:21
1 tsp vegetable oil
1 onion, chopped fine
Salt and pepper
10 oz cremini or white mushrooms, sliced thin
3 garlic cloves, minced
1 tsp minced fresh thyme
1/4 cup tomato juice
1 slicek hearty white sandwich bread, torn to pieces
1 1/2 lb 90% lean ground beef
1 large egg
1 Tbsp soy sauce
1 Tbsp Dijon mustard
2 Tbsp finely chopped fresh parsley

Glaze
1/3 cup ketchup
3 Tbsp cider vinegar
1 tsp hot sauce (Frank’s Redhot)
2 Tbsp light brown sugar

Heat oil in a large nonstick skillet over medium heat until shimmering. Cook onion and 1/4 tsp salt until softened, about 8 mins. Add mushrooms and cook until they release their liquid, about 5 mins. Increase heat to medium-high and cook until liquid has evaporated, about 5 mins. Add garlic and thyme and cook until fragrant, about 30 seconds. Stirin in tomato juice and cook until thickened, about 1 min. Let mixture cook 5 minutes then transfer to a food processor, add bread and process until smooth. Add beef to food processor and pulse to combine.

Whisk egg, soy sauce, mustard, parsley, 1/4 tsp salt, and 1/2 tsp pepper in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shpe mixture into loaf 8” x 6”.

For Glaze: Combine ketchup, vinegar, hot sauce, and sugar in a small saucepan. Simmer over medium heat until thick and syrupy, about 5 mins.

To Freeze: Freeze in freezer safe container, freezing glaze separate.

To Reheat: Heat oven to 375 degrees. Set a wire rack inside a cookie sheet. Place aluminum foil (8”x6”) on center of rack and poke holes with a skewer at 1/2” intervals. Bake for 60 mins or until 160 on thermometer. Spread glaze over meatloaf and broil until glaze starts to bubble, about 3 mins. Let rest 10 mins. Serve.

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Low Fat Meatloaf (R.M.) Mon, 07 April 2008 19:38
The flavor was a bit off for me, not sure if it was the mushrooms or the cidar vinegar in the glaze. For all the extra effort it took to make I much prefer the Tantalizingly Tangy Meatloaf.
      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Low Fat Meatloaf (R.M.) Thu, 15 May 2008 21:50
Everyone here really liked it, despite the mushrooms. Liked the glaze a lot too. Wish we could find a better way to process the meat!
      
Tina
Junior Member

Posts: 6
Registered:
January 2011

  Re: Low Fat Meatloaf (R.M.) Tue, 27 September 2011 21:13
This was a great meatloaf recipe!
      
    
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