50/50 MEATLOAF

2 tsp — olive oil 

1 — medium sweet onion, chopped (2 cups) 

1, 12 ounce — bottle dark or amber beer 

1 tsp — dried thyme

1 tsp — dry mustard

2 tsp — tomato paste 

3/4 tsp — salt 

1/8 tsp — freshly ground pepper 

1 1/4 pounds — 95%-lean ground beef

1 1/ 4 pounds — 93%-lean ground turkey

1 cup — whole-wheat breadcrumbs, 

1/4 cup — chopped fresh parsley 

2 — large eggs, lightly beaten 

1 — egg white, lightly beaten

DIRECTIONS

1 Preheat oven to 375°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.

2 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 the liquid is quite

syrupy and the 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.

3 Add beef, turkey, breadcrumbs, parsley, egg and egg white to the onion mixture.

With clean hands, mix thoroughly and transfer to the prepared pan.

4 Bake the meatloaf until an instant-read thermometer registers 160°F

when inserted into the center, about 1 hour 20 minutes. Let rest for 5

minutes; drain accumulated liquid from the pan and slice.

APPROXIMATE MACROS PER SERVING: 259 CALORIES ■ 9G FAT ■ 10G CARBS ■ 31G PROTEIN

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