Meatloaf with Barley
By tamalone
PointsPlus™ Value: 6
Servings: 6
Preparation Time: 20 min
Cooking Time: 60 min
Level of Difficulty: Easy
Nutty-tasting, high-fiber barley substitutes for breadcrumbs in this super-healthy meatloaf. Use spicy ketchup for more intense flavor.
** When making barley, 1/4 cup barley to 1 cup water makes 1 cup of barley. Make big batch, divide, and freeze.
0 Picture
Ingredients
- 2 tsp canola oil
- 1 medium green pepper(s), diced
- 1 garlic clove, sliced
- 1 small onion(s), diced
- 1 large egg(s), beaten
- 1 cup(s) cooked barley, quick-cooking suggested
- 2/3 cup(s) ketchup, divided
- 1 Tbsp Worcestershire sauce
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp dried oregano, crushed
- 20 oz Turkey, ground, 93% lean/7% fat, raw
- 2 spray(s) cooking spray
Details
Servings 6
Preparation time 20mins
Cooking time 80mins
Preparation
Step 1
Preheat oven to 350ºF.
Heat oil in large nonstick skillet over medium heat. Add green pepper, garlic, and onion; cook, stirring occasionally, until pepper is tender, about 7 minutes. Spoon vegetables into a large bowl; add egg, barley, 1/4 cup of ketchup, Worcestershire sauce, salt, pepper and oregano and mix well. Crumble turkey into vegetable mixture; gently mix to combine (do not knead or meatloaf will be tough).
Coat a 9- X 5-inch loaf pan with cooking spray. Spoon turkey mixture into prepared pan in an even layer. Spread remaining ketchup over meatloaf. Bake until center of meatloaf is thoroughly cooked, about 50 to 60 minutes.
Remove meatloaf from oven and let stand at room temperature for 10 minutes to absorb juices in pan. Slice into six pieces and serve. Yields 1 piece per serving.
Review this recipe