ONLINE EXTRA — MUST-HAVE MEATLOAF: Turkey Meatloaf with Tomato-Spinach Sauce . . . Mother’s Meatloaf . . . Classic Meatloaf, etc.

Turkey Meatloaf with Tomato-Spinach Sauce

¾ cup water

1½ teaspoons salt

¾ cup uncooked semolina couscous

3 tablespoons olive oil

1 red onion, chopped

8 tomatoes or 1 28-ounce can crushed tomatoes

1 green bell pepper, chopped

4 cloves garlic, minced

1 teaspoon mild chili powder

1 teaspoon thyme leaves

1 large egg

1 pound ground turkey

Freshly ground pepper

2 cups baby spinach

4 basil leaves, torn in small pieces

Heat water and ½ teaspoon of salt to a boil in a medium saucepan; turn off the heat. Add the couscous; cover and let sit 5 minutes. Fluff with a fork.

Heat olive oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in the tomatoes, bell pepper, garlic, chili powder and thyme; simmer until the tomatoes are broken down and softened to a sauce, about 25 minutes.

Heat oven to 350 degrees. Remove 1 cup of the tomato sauce; let it cool. Let the rest of the tomato sauce continue to simmer over low heat, stirring occasionally, about 20 minutes.

Meanwhile, combine the 1 cup tomato sauce with couscous, egg and turkey. Season with ½ teaspoon of the salt and pepper to taste. Shape the mixture into a loaf. Arrange the loaf on a parchment-lined sheet pan; bake 1 hour.

Five minutes before the meatloaf is ready, reheat the tomato sauce. Fold the spinach and basil into the sauce. Season with remaining ½ teaspoon of the salt and pepper to taste. Serve the sauce with the meatloaf.

Yield: Serves 6.

Approximate nutritional analysis per serving: 280 calories, 28 percent of calories from fat, 9 grams fat (1 gram saturated), 65 milligrams cholesterol, 27 grams carbohydrates, 25 grams protein, 269 milligrams sodium, 4 grams fiber.

Mother’s Meatloaf

1 cup each: bread crumbs, rolled oats

2/3 cup milk

2 eggs slightly beaten

1/3 cup ketchup

2 tablespoons Worcestershire sauce

2 teaspoons each: barbecue sauce, finely chopped garlic cloves, finely chopped chives

1 teaspoon each: herbes de Provence, paprika, sea salt, ground pepper

1 pound each: ground chuck, ground pork

½ cup finely chopped yellow onion

½ cup finely diced red bell pepper

2/3 cup finely chopped parsley

Heat oven to 350 degrees. Spray a 9-inch loaf pan with cooking spray. Line with parchment paper; spray again. Combine bread crumbs, oats and milk; let soften.

Beat 2 eggs slightly in medium bowl; add ketchup, Worcestershire, barbecue sauce, garlic, chives, herbes de Provence, paprika, salt and pepper. Mix chuck, pork, onions, celery, red pepper and parsley by hand; add bread and oatmeal mixture. Add egg mixture; mix lightly by hand.

Put mixture in pan; lightly pat down. Bake until browned and meat thermometer reads 165 degrees, about 1 hour. Let rest 15 minutes; slice.

Yield: Serve 8.

Approximate nutritional analysis per serving: 377 calories, 44 percent of calories from fat, 18 grams fat (6 grams saturated), 127 milligrams cholesterol, 26 grams carbohydrates, 27 grams protein, 619 milligrams sodium, 3 grams fiber,

Classic Meatloaf

2 tablespoons unsalted butter

1¼ cups onion, finely diced

1¼ cups portobello or desired mushrooms, finely chopped

½ cup celery, finely diced

½ teaspoon dried thyme

1 teaspoon finely chopped garlic

½ cup grated carrot

1 cup fresh bread crumbs

½ cup half-and-half or milk

2 eggs

1½ pound ground chuck

½ pound ground pork

4 slices bacon, finely chopped

1¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup ketchup

2 tablespoons brown sugar

2 teaspoons cider vinegar

Preheat oven to 350 degrees. In large skillet, heat butter until melted and foaming. Add on-ions, mushrooms and celery. Season to taste with kosher salt and black pepper. Cook 3 min-utes, being careful not to brown.

Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into paste; add garlic. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely. Meanwhile, soak bread in half-and-half. Lightly beat eggs.

In large mixing bowl combine ground meats, bacon, cooled vegetables and bread crumb mixture. Sprinkle the 1¾ teaspoons salt and the pepper. Using hands, mix until well blended.

Turn mixture into rectangular baking dish. Using hands, shape into a 9-by-5-inch loaf. Make shallow indention around sides.

For ketchup topping: Combine ketchup, brown sugar, and vinegar. Spoon over top of meat loaf. Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees. Let rest 10 minutes before slicing.

Yield: Serves 8.

Approximate nutritional analysis per serving 518 calories, 38 grams fat (15 grams satu-rated), 160 milligrams cholesterol, 1,013 milligrams sodium, 19 grams carbohydrates, 1.5 grams fiber, 26 grams protein.

Pennsylvania Dutch Meatloaf

2 pounds ground meat, preferably equal parts of beef, pork and veal or turkey

1 medium onion, chopped

½ cup chopped celery

1 tablespoon chopped fresh parsley

2 large eggs, beaten

¾ cup dry bread crumbs

1 teaspoon salt

½ teaspoon ground white pepper

1½ cups cooked, mashed sweet potatoes

¼ cup finely chopped green bell pepper and/or green onion

¼ cup maple or light corn syrup

Heat oven to 350 degrees. Line a shallow baking pan with parchment paper or greased foil.

Mix ground meats, onion, celery, parsley, eggs, bread crumbs, salt and pepper in a large bowl. Place between two large sheets of waxed paper and roll into a rectangle about 14 by 10 inches. Remove the top paper and spread the mashed potatoes on the meat. Sprinkle with the chopped bell pepper.

Roll the meat jelly-roll fashion, seal the outside edge, and place in the prepared pan, seam side down. Bake 45 minutes. Drain fat and drizzle the syrup on top of the loaf. Bake 25 min-utes more or until the juices are clear and the loaf is golden brown.

Yield: Serves 6.

Approximate nutritional analysis per serving: 421 calories, 33 percent of calories from fat, 15.1 grams fat (5.3 grams saturated, 5.8 grams monounsaturated), 183.3 milligrams choles-terol, 33.8 grams protein, 36.1 grams carbohydrates, 2.2 grams fiber, 687.3 milligrams sodium.

Mediterranean Meatloaf

Olive oil spray

1 cup coarsely chopped onion, divided use

1 cup coarsely chopped carrots, divided use

½ cup coarsely chopped mushrooms

½ cup plain bread crumbs

¾ pound ground white meat turkey

1 egg white

12 pitted, sliced black olives (kalamata if possible)

¼ teaspoon hot pepper flakes

1 cup canned, crushed tomatoes

Salt and freshly ground black pepper

Preheat oven to 450 degrees. Spray a nonstick skillet with olive oil spray and add onion and carrots. Saute 5 minutes over medium heat. Remove half and set aside. Add mushrooms to skillet and saute 2 minutes. Remove from heat. Mix vegetables in skillet with bread crumbs, ground turkey and egg white. Line a baking sheet with foil. Shape turkey mixture into 2 loaves about 6 inches by 3 inches. Bake 15 minutes.

Meanwhile, spray skillet with olive oil spray and return reserved onion and carrots to skil-let. Add olives, pepper flakes and tomatoes. Cover and saute 5 minutes over medium heat. Remove from heat and add salt and freshly ground black pepper to taste. Remove meatloaf from oven and serve with tomato mixture on top.

Yield: Serves 2.

Approximate nutritional analysis per serving: 432 calories, 16 percent of calories from fat, 7.9 grams fat (1.5 grams saturated, 4.3 grams monounsaturated), 108 milligrams cholesterol, 50.4 grams protein, 40.1 grams carbohydrates, 6.2 grams fiber, 569 milligrams sodium.

Autumn Meatloaf

½ cup diced or coarsely chopped red onion

½ cup coarsely chopped mushrooms

¼ cup brown sugar

¼ cup Dijon mustard

¾ pound ground veal

1 egg white

Salt and freshly ground pepper

Heat oven to 400 degrees.

Place onion and mushrooms in a microwave-safe bowl; microwave on high 2 minutes. (Or spray a nonstick skillet with oil and saute the vegetables over medium-high heat for 3 min-utes.)

Stir brown sugar into mustard. Add half the mixture to the ground veal along with the on-ions, mushrooms and egg white. Blend well. Add salt and pepper to taste.

Line a baking tray with foil. Shape meat into 2 loaves about 5 inches by 3 inches. Bake 15 minutes. Remove from oven and spread remaining sugar-mustard mixture over loaves. Bake 5 more minutes. Serve, spooning pan juices over each loaf.

Yield: Serves 2.

Approximate nutritional analysis per serving: 436 calories, 31 percent of calories from fat, 14.9 grams fat (5.2 grams saturated, 6.7 grams monounsaturated), 138 milligrams cholesterol, 42 grams protein, 32.7 grams carbohydrates, 1.4 grams fiber, 498 milligrams sodium.

Mexican Meatloaf

½ pound lean ground sirloin

1 8-ounce jar mild tomato salsa (1 cup)

1 teaspoon ground cumin

½ cup frozen corn

½ cup frozen, diced green peppers

½ cup plain bread crumbs

Salt and freshly ground black pepper

Preheat oven to 450 degrees. Line a baking sheet with foil. Mix beef, salsa, cumin, corn, green peppers and bread crumbs together. Add salt and pepper to taste.

Divide mixture in half and place each half on baking sheet. Shape into 2 loaves about 6 inches by 3 inches.

Bake for 20 minutes. Remove meatloaf from oven and serve with mashed potatoes.

Yield: Serves 2.

Approximate nutritional analysis per serving: 361 calories, 32 grams protein, 38 grams car-bohydrate, 12 grams fat, 28 percent of calories as fat, 2.4 grams fiber, 76 milligrams choles-terol, 689 milligrams sodium.

Bacon Cheeseburger Meatloaf Muffins

1 pound 96 percent lean ground beef

6 slices center-cut bacon, cooked and finely crumbled

1 cup shredded sharp cheddar cheese made with 2 percent milk

½ cup egg substitute, such as EggBeaters

½ cup quick-cooking oats, unprepared

¼ cup light mayonnaise

1 tablespoon Worcestershire sauce

¼ teaspoon salt

¼ teaspoon ground black pepper

1/3 cup ketchup

2 tablespoons yellow mustard

6 tablespoons french-fried onions

Cooking spray

Preheat oven to 350 degrees.

In a large bowl, combine the ground beef and the next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir ¼ cup ketchup mixture into meat mixture and reserve the rest.

Divide meat mixture evenly among a 12-muffin tin that has been coated with cooking spray. Spread remaining ketchup mixture over each meatloaf muffin. Bake for 20 to 25 minutes. Remove from oven and sprinkle ½ tablespoon french-fried onions over each muffin. Bake another 5 minutes or until meat is no longer pink.

Yield: Serves 6.

Approximate nutritional analysis per 2-muffin serving: 266 calories, 14.5 fat grams, 68 mil-ligrams cholesterol, 806 milligrams sodium, 27 grams protein, 0.9 grams fiber, 13 grams car-bohydrates.

Not Really Meatloaf

16 ounces cottage cheese

4 eggs, slightly beaten

1 1-ounce envelope dry onion soup mix

2 tablespoons vegetable oil

1½ cups cornflakes

1 cup finely chopped walnuts

Heat oven to 350 degrees. Grease a loaf pan. In a large bowl, thoroughly combine all the ingredients. Spoon into pan and bake 25 to 30 minutes, or until toothpick in the center comes out clean.

Yield: Serves 6.

Approximate nutritional analysis per serving: 331 calories, 59 percent of calories from fat, 22.1 grams fat (3.1 grams saturated, 6.8 grams monounsaturated), 147.4 milligrams choles-terol, 20.5 grams protein, 14.4 grams carbohydrates, 1.9 grams fiber, 938.6 milligrams sodium.

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