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This recipe for MEATLOAF - LOW-FAT, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tanja Watts
Added: Thursday, September 25, 2008


1 tsp. veg. oil
1 onion, chopped fine
salt & pepper
10 ounces cremini or white mushrooms.
thinly sliced
3 garlic cloves, minced
1 tsp. fresh minced thyme
1/4 cup tomato juice
1 slice hearty white sandwich bread,
torn into pieces
1 1/2 lb. 90 lean ground beef
1 large egg
1 Tbs. soy sauce
1 Tbs. Dijon mustard
2 Tbs. finely chopped fresh parsley

1/3 cup ketchup
3 Tbs. cider vinegar
1 tsp. hot sauce (Frank's RedHot)
2 Tbs. light brown sugar

1. For Meatloaf: Adjust oven rack to middle position & heat oven to 375 Set wire rack inside rimmed baking sheet & arrange 8- by 6 inch piece of aluminum foil on center of rack. Using skewer, poke holes in foil at 1/2-inch intervals. This helps meat steam during cooking. 2. Heat oil in large skillet over medium heat. Cook onion & 1/4 tsp. salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to med-high & cook until liquid evaporates, 5 minutes. Add garlic, thyme, cook until thickened, about 1 minutes. Let mixture cool 5 min., transfer to food processor, add bread, and process until smooth. Add beef to food processor, pulse to combine. 3. Whisk egg, soy sauce, mustard, parsley, 1/2 tsp. salt, 1/2 tsp. pepper to large bowl. Add beef mixture, mix with hands until evenly combined. Bake until meatloaf registers 160 degrees, about 1 hour. Remove meatloaf from oven and heat broiler. 4. For Glaze: Combine ketchup, vinegar, hot sauce, and sugar in small sauce pan. Simmer over med. heat until thick and syrupy, about 5 min. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 min. Let rest 10 min. Serve.




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