Turkey Beef Meat Loaf
|Sun dried tomatoes||1⁄3 Cup (5.33 tbs)|
|Olive oil||1⁄2 Teaspoon|
|Chopped onions||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Extra lean ground beef top round||1 Pound|
|Ground turkey breast||8 Ounce|
|Reduced sodium ketchup||1⁄3 Cup (5.33 tbs)|
|Toasted bread crumbs||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|Dried dill||2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
Preheat the oven to 350°F.
Goat a 9" X 5" loaf pan with no-stick spray.
Place the tomatoes in a small bowl.
Cover with boiling water and let stand for 10 minutes, or until the tomatoes are softened.
Drain the tomatoes and chop.
Warm the oil in a medium no-stick skillet over medium heat.
Add the onions, celery, green peppers, garlic, thyme, and black pepper.
Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened.
In a large bowl, stir together the beef and turkey.
Add the ketchup, bread crumbs, milk, egg substitute, dill, Worcestershire sauce, the reserved tomatoes, and cooked vegetables.
Press the mixture into the prepared pan.
Bake for 1 hour, or until golden brown and no longer pink in the center when tested with a sharp knife.
Let stand for 10 minutes before slicing.