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Mosaic Meat Loaves

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Mosaic Meat Loaves

Mosaic Meat Loaves
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep 270 calories/serving
By Kate Slate
As long as you've got the oven fired up, it is energy-efficient to make two meat loaves at once. You can serve one hot on Sunday night and have the second one for leftovers during the week

Ingredients

  • 2 slices (1 1/2 ounces each) multigrain sandwich bread, torn into small pieces
  • 1 1/2 pounds ground chicken breast
  • 1 1/2 pounds lean ground sirloin
  • 3/4 cup smoky barbecue sauce
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 ounces reduced-fat Cheddar cheese, cut into 1/4-inch dice
  • 6 scallions, coarsely chopped
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1/2 cup frozen green peas, thawed

Directions

  • Preheat the oven to 375°F.
  • Line the bottom and the long sides of two 9 x 5-inch loaf pans with foil, leaving an overhang on the long sides.
  • In a mini food processor, process the bread into very fine bread crumbs.
  • In a large bowl, combine the bread crumbs, chicken, sirloin, 1/2 cup of the barbecue sauce, the eggs, salt, and pepper. Blend thoroughly but gently (overworking the mixture will make the meat tough).
  • In a medium bowl, toss together the cheese, scallions, bell peppers, and peas.
  • Make a layer of the meat mixture about 1/2 inch deep in each of the loaf pans. Add the cheese-vegetable mixture to the remaining meat in the bowl and blend gently but thoroughly. Dividing evenly, pack the meat loaf mixture into the pans. Press the mixture down all around the edges so that the loaf is higher in the center. Brush the top of each loaf with 2 tablespoons of the remaining barbecue sauce.
  • Bake for 50 minutes, or until the juices run clear and the center registers 155°F. Let rest for 10 minutes before lifting from the pan (with the foil sling) and slicing.