Rocco DiSpirito's Meatloaf with KAMUT Brand Khorasan Wheat PuffsRocco DiSpirito is author of the "Now Eat This!" and "Now Eat This! Diet" cookbooks.
Start to finish: 45 minutes (15 minutes active)
6 ounces crimini mushrooms
1 cup KAMUT® Brand Khorasan Wheat Puffs
1/3 cup fat-free, reduced-sodium chicken broth
1 egg white, lightly beaten
1 clove garlic, minced
4 tablespoons low-sugar ketchup, divided
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces 96 percent lean ground beef
4 ounces 99 percent fat-free ground turkey breast
Heat the oven to 375 F.
Place the mushrooms in a food processor, then pulse until they are finely chopped. Scrape the mushrooms into a large mixing bowl. Add the KAMUT® wheat puffs and broth to the processor, then process until the kamut is coarsely crushed.
To the bowl of mushrooms, add the crushed KAMUT® wheat puffs and broth, egg white, garlic, 2 tablespoons of the ketchup, the salt and pepper. Stir until well mixed. Add the ground beef and ground turkey, then use your hands to mix well.
Spread meat mixture evenly in a nonstick loaf pan. Spread the remaining 2 tablespoons of ketchup evenly over the top.
Bake for 30 to 35 minutes, or until the meatloaf reaches 165 F. Remove from the oven and carefully pour off excess liquid from the pan, using a spatula to hold the meatloaf in the pan while pouring. Let the meatloaf stand for 5 minutes. Slice into 4 servings.
Nutrition information per serving (values are rounded to the nearest whole number): 133 calories; 3 g fat (18 percent of total calories, 1 g saturated); 44 mg cholesterol; 6 g carbohydrate; 22 g protein; 1 g fiber; 269 mg sodium.