My style! I not only used lean ground beef…but cut the fat even more by using lean ground turkey breast as well (in lieu of all beef).
- 1 lb lean ground beef (I used 96/4 found at Walmart)
- 1 lb lean ground turkey breast
- 1 can of tex mex tomatoes
- 1 large onion (diced)
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 2 tbsp parsley flakes
- 1/2 cup grated parmesan cheese
- 2 large eggs
- Olive oil
- Pepper (or coarse cracked black pepper)
- Fresh salsa (optional)
Preheat oven to 425 degrees.
In large bowl, mix all ingredients together (except olive oil, pepper and salsa). I use my hands to mix…it’s just easier, but be sure to wash well afterwards!! Don’t over work your meat, just mix by folding in all ingredients until consistent throughout.
**You can use a meatloaf pan, but I like to use a cookie sheet lined with tin foil. For one, it’s easy clean up and for two I want the extra fat/grease to run off to the sides instead of being absorbed back into the meatloaf. What you’ll notice is that since the beef and turkey are so lean…there’s not a lot of run off!
I lined my cookie sheet with tin foil and sprayed with PAM. Form your mixture on the cookie sheet. Spray with olive oil and crack a little pepper on top.
Bake meatloaf for 1 hour (or to an internal temp of 165 degrees since poultry is involved).
Slice and eat!! You can pair this with a side salad or your favorite veggies like green beans, etc. I like to top mine with a fresh salsa (that I buy at SAMs club) and eat with a salad. If you need your carbs…try this like a meatloaf sandwich on whole wheat bun. 😛
**Fresh is always better…so if you have time…use fresh chopped garlic in lieu of powder (like 3-4 cloves) and fresh parsley.
Since I’m single…I make a large batch (thus the 2 lbs of meat) and freeze 1/2 of the loaf to eat in a couple of weeks. 2 birds…1 stone. Ya dig??
Enjoy! I sure did! 😉
UPDATE: I just warmed up another batch for dinner and used a no sugar added ketchup. YUM!! and it’s STILL moist!