I made a few changes to this recipe. I added 8 ounces low sodium tomato sauce, approximately ¾ -1 cup chopped bell pepper (I used red and yellow) and ¾-1 cup chopped mushrooms. Then topped it with ketchup.
Ingredients:
2 teaspoon(s) canola oil
1 medium sweet onion, chopped (2 cups)
1 bottle(s) (12 ounces) dark or amber beer (I used low calorie Sam Adams)
1 teaspoon(s) dried thyme leaves
1 teaspoon(s) dry mustard
3/4 teaspoon(s) salt
Freshly ground pepper, to taste
1 1/4 pound(s) lean ground beef
1 1/4 pound(s) lean ground turkey
1 cup(s) fresh whole-wheat breadcrumbs
1/4 cup(s) chopped fresh parsley
1 large egg, lightly beaten
1 egg white, lightly beaten
Directions:
Preheat oven to 375 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray
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.
Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
Bake the meatloaf until an instant-read thermometer registers 160 degrees when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.
