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Nutrition Facts
Serving Size 1 (184g) Recipe makes 10 servings
Calories 251
Calories from Fat 74		(29%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.4g
Cholesterol 115mg		38%
Sodium 739mg		30%
Potassium 451mg		12%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 0.9g	3%
	Sugars 2.5g
Protein 29.1g		58%
detailed view... how is this calculated?

Healthy Meatloaf & Meatballs With Gravy OAMC

Recipe #126978 | 1¼ hours | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Deb Wolf
Jun 21, 2005

This recipe will give you 2 meals, plus leftovers. The ground turkey makes it lower in fat, the ground beef keeps it moist. You will not taste the turkey. It's my DH's two very favorite meals. Update 1/8/08: This recipe makes 2 meals for a total of 10 - 12 servings. The calorie count was off. DW

SERVES 10 -12 (change servings and units)

Ingredients

1 1/4 lbs ground turkey breast
1 1/4 lbs 90% lean ground beef
2 eggs
1 (2 ounce) envelope dry onion soup mix
1 cup dry breadcrumbs (seasoned or unseasoned)
1/2 cup 1% low-fat milk

Gravy

1 (7/8 ounce) envelope brown gravy mix
1/4 cup strong black coffee
1 cup water

Directions

1
Position oven racks near the center of the oven to allow room for the two pans.
2
Preheat oven to 450°F Spray 2 low-sided baking pans with a cooking oil spray, such as Pam.
3
In a large bowl, combine the meats, eggs, soup mix, breadcrumbs and milk. Make sure it's very well mixed - you don't want to see streaks of turkey or beef.
4
Form half of the meat mixture into a loaf directly on a jelly roll pan. Please don't use a loaf pan.
5
Spray top of meatloaf with Pam.
6
Put meatloaf into the oven and REDUCE oven temperature to 375°F Bake 45 - 60 minutes. Test for doneness with thermometer - 160°F.
7
Remember, this contains poultry, it MUST be well done. Serve with mashed potatoes and steamed green beans.
8
While the meatloaf starts cooking, form the rest of the meat mixture into 1" meatballs. Place on a jelly roll pan. Spray top of meatballs with Pam and bake 30 - 40 minutes, turning after 20 minutes. Test for doneness (160F).
9
Freeze meatballs on the pan, remove to a ziptop freezer bag. To serve, combine gravy ingredients in a large saucepan. Bring to a boil, add frozen meatballs, reduce heat and simmer until heated through. Good with noodles.

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Featured Reviews for This Recipe

From: Denise DS

On Nov 1, 2009

I have made this meatloaf MANY times and can't believe I hadn't reviewed it! This is the only meatloaf I will make now. The essential ingredient is the turkey...it gives a firmness to the meatloaf that regular meatloaves lack...you know how they fall apart. Well, that lovely, healthy turkey keeps it moist & firm. I'm usually lazy & just make one giant loaf or two smaller loaves. (meatballs are labour intensive!) My kids ask for this one regularly! Thanks Deb!

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From: pixiesmom

On Aug 27, 2009

I made this recipe tonight - but used all lean ground beef -as that is what I had. I made it all into meatballs - about 50+ good sized meatballs. I made a gravy sauce with beef gravy and sour cream - served with mashed potatoes and brocolli.

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From: muncheechee

On May 30, 2009

I used this recipe to make a whole lot of meatballs and froze them in batches for later use. I just used a bag of thawed meatballs to simmer in wizkid's Cream Sauce for Swedish Meatballs. So good! Thanks for this recipe Deb - I'll have to try your gravy soon

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From: Annie H

On Jul 14, 2005

These are very good. Here's what I did: I was 4 ounces shy of a full 2.5 pounds of meat, and slightly adjusted drys and wets accordingly. I used Italian flavored bread crumbs, but I think that with the onion soup it was a little overwhelming in the herb department (though, at the moment, I have a super olfactory system) I made mini meat loaves instead of one big one and forgot to turn the temp down. Lemme tell ya.. it's important to turn the temp down. lol They still taste good, if they are a bit tough on the bottom. For the meatballs, I browned them in two batches (ended up with 18 1" meatballs and 12 minimeatloaves) and steamed them a bit at the end to make sure the centers were done. They went well with spaghetti and I still have plenty to freeze. These will make excellent snacks, sliced onto a piece of bread, covered with moz. cheese and broiled. Thanks for a tastey, useful recipe!

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