Makes 8 servings
2 teaspoons canola oil
1 medium sweet onion, chopped
1 12-ounce bottle dark or amber beer
1 teaspoon thyme, dried
1 teaspoon dry mustard
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/4 pounds 95%-lean ground chicken
1 1/4 pounds 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs
1/4 cup fresh parsley, chopped
1 large egg, lightly beaten
1 egg white, lightly beaten
1 cup ketchup
1 green onion, white threads cut and removed
1 tablespoon fresh lime juice
2 teaspoon organic cayenne pepper
liquid from pan
- Preheat oven to 375°F. Coat an 8.5 x 4.5-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, mustard, salt and pepper. Let cool for 10 minutes.
- Add chicken, turkey, breadcrumbs, parsley, egg and egg white to the onion mixture. With clean hands, mix thoroughly and transfer to the prepared pan.
- Bake the meatloaf until an instant-read thermometer registers 160°F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes draining accumulated liquid from the pan and set aside for sauce.
- For the sauce, add all ingredients into a heavy bottom sauce pot. Bring to a boil.
- Reduce heat to simmer and remove green onion. Then, pour with wide mouth spoon over the loaf and place back into a “high heat broiler” (top flame of oven) for 1 to 2 minutes. Remove and slice.
Tips and Notes
The green onion is for flavor only before being removed. You can leave it in the sauce but it is recommended that you dice.
Recipe created by Chef Berlin Lillard.