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Title: My Miami Meatloaf
Categories: Meat
Yield: 10 Servings
| 4 | sl | Whole wheat bread; stale |
| 1 | lb | Lean ground beef |
| 1 | lb | Lean ground turkey |
| 1 | lg | Onion; chopped |
| 1 | lg | Green bell pepper; chopped |
| 3 | cl | Garlic; minced |
| 2 | Eggs | |
| 1/2 | c | Plain no-fat yogurt |
| 1 | ts | Salt |
| 1 | tb | Prepared horseradish |
| 2 | tb | Pickapeppa |
| 3 | tb | Ketchup |
Process the bread into fine crumbs in the food processor. In a large bowl, mix the crumbs into the beef and turkey. Set aside. Heat the olive oil over medium heat and saute the onion and green pepper until the onion is soft, about 3 minutes. Add the garlic and saute for 1 minute more. Set aside to cool. In a food processor, mix together the eggs, yogurt, horseradish, salt and Pickapeppa. Add the cooled vegetables and the egg mixture to the meat mixture and mix. Combine gently but thoroughly with your hands. Pat the mixture into a loaf pan. Frost the top with ketchup and bake it in a preheated 350 degree oven for 1 1/2 hours. Let stand 10 minutes before cutting.
Nutritional info per serving: 296 cal; 23g pro, 9g carb, 18g fat (55%)
Source: Kathy Martin Miami Herald 7/13/95
Formatted 8/1/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
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