Classic Diner Meatloaf

2 Smart Points

 

I tried them all. Every…single…turkey or chicken meatloaf out there. Disappointment came in the form of leaden and dry, hard to swallow loaves, or dark-meat versions with nearly as many Points, fat, and calories as their beefy counterparts. It’s when I thought of meatloaf as one humongous meatball, I finally hit my stride. Yet another thing to thank “the boot” for — the Italian word for meatloaf, polpettone, literally translates to “big meatball.” Here, I make full use of the centuries-old Neapolitan trick originally devised to expand a little bit of expensive meat into many, many meatballs using yesterday’s stale bread soaked in milk. Doubling down, I stole a trick I learned from a couple of Italian American buddies I shared a kitchen with in college who often secretly added “onion soup mix” to their ridiculously good burgers.

 

Classic Diner Meatloaf

Makes 8 slices, serving 4 (with leftovers for sandwiches)

Per slice: 2 Smart Points

 

For the loaf:

5 slices sturdy sliced bread, such as “Pepperidge Farms Sandwich,” cut into 1-inch cubes

1½ cups unsalted or low sodium chicken broth, divided

1 teaspoon extra-virgin olive oil

1 small green pepper, diced (½ cup)

1 rib celery, diced, (½ cup)

2 cups shredded carrots (check HINT)

2 pounds ground turkey or chicken breast

2 large eggs, lightly beaten

1 tablespoon spicy (such as Gulden’s) or Dijon mustard

½ teaspoon coarse kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon garlic powder

1 packet onion soup mix, Lipton preferred

 

For the glaze:

¼ cup salt-free tomato sauce (from can, not jarred pasta sauce)

1 tablespoon brown sugar

1 tablespoon spicy brown (such as Goulden’s) or Dijon mustard

1 tablespoon Worcestershire Sauce

 

Preheat oven to 350 degrees.

Place the bread cubes in a medium mixing bowl and cover with one cup of the broth or stock. Allow to soak for 10 to 15 minutes. Using your hands drain as much liquid as possible, leaving a saturated bread mush. This is the key to a truly moist loaf as the ground breast contain almost zero fat.

In a large skillet over medium-high, heat the olive oil for a few minutes until it shimmers. Add the green pepper, celery, carrots, season with salt and pepper, and sauté for five minutes. Add the remaining ½ cup of broth or stock and continue to sauté until most of it have evaporated and vegetables are tender, about another five minutes. Remove pan from heat and allow to cool for about five to ten minutes.

Meanwhile, in a large bowl, Combine the soaked bread, eggs, sautéed vegies, mustard, salt, pepper, garlic powder, and onion soup mix, and ground turkey or chicken very well.

Spray an 9- by 5-inch loaf pan with non-stick cooking spray and fill with the ground meat mixture. Using a spatula or butter knife spread the mixture, evening off the top to create a flat surface.

Bake, uncovered for one hour on center rack of oven.

Meanwhile, in a small mixing bowl, thoroughly combine the tomato sauce, brown sugar, mustard, and Worcestershire sauce. Set aside.

After one hour, remove loaf and quickly spread the prepared glaze evenly over the top. Return to oven and bake 30 minutes more. A meat thermometer inserted in the center should read 165 degrees.

Remove from oven and let sit 10 minutes. Slice into 8 even slices and serve.

 

HINT: I use pre-shredded carrots from the grocer. They are inexpensive and the leftovers make a great addition to salads.