- 2 teaspoons canola oil
- 1 medium sweet onion, chopped
- 1 (12 ounce) bottle dark or amber beer
- 1 teaspoon dried thyme leaves
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 1/4 pounds lean ground beef
- 1 1/4 pounds lean ground turkey
- 1 cup fresh whole-wheat breadcrumbs (see Tip)
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 egg white, lightly beaten
- Preheat oven to 375 degrees F. Coat an 8 1/2-by-4 1/2-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, dry mustard, salt and pepper. Let cool for 10 minutes.
- Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
- Bake the meatloaf until an instant-read thermometer registers 160 degrees F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.