Low Fat Meatloaf (R.M.)1 tsp vegetable oil1 onion, chopped fine Salt and pepper 10 oz cremini or white mushrooms, sliced thin 3 garlic cloves, minced 1 tsp minced fresh thyme 1/4 cup tomato juice 1 slicek hearty white sandwich bread, torn to pieces 1 1/2 lb 90% lean ground beef 1 large egg 1 Tbsp soy sauce 1 Tbsp Dijon mustard 2 Tbsp finely chopped fresh parsley
Glaze Heat oil in a large nonstick skillet over medium heat until shimmering. Cook onion and 1/4 tsp salt until softened, about 8 mins. Add mushrooms and cook until they release their liquid, about 5 mins. Increase heat to medium-high and cook until liquid has evaporated, about 5 mins. Add garlic and thyme and cook until fragrant, about 30 seconds. Stirin in tomato juice and cook until thickened, about 1 min. Let mixture cook 5 minutes then transfer to a food processor, add bread and process until smooth. Add beef to food processor and pulse to combine. Whisk egg, soy sauce, mustard, parsley, 1/4 tsp salt, and 1/2 tsp pepper in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shpe mixture into loaf 8" x 6". For Glaze: Combine ketchup, vinegar, hot sauce, and sugar in a small saucepan. Simmer over medium heat until thick and syrupy, about 5 mins. To Freeze: Freeze in freezer safe container, freezing glaze separate. To Reheat: Heat oven to 375 degrees. Set a wire rack inside a cookie sheet. Place aluminum foil (8"x6") on center of rack and poke holes with a skewer at 1/2" intervals. Bake for 60 mins or until 160 on thermometer. Spread glaze over meatloaf and broil until glaze starts to bubble, about 3 mins. Let rest 10 mins. Serve. |