I think it depends on how lean both the ground beef and the turkey are. Sometimes lean ground beef is taken to mean 90% lean or more - but sometimes 80% is considered lean, and 90% plus is considered extra lean.
The recipe calculators are probably making different assumptions as to "how lean is lean," and/or whether the ground turkey is white meat; dark meat; a blend of both; and whether skin has been added.
If your ground turkey doesn't say "white meat only;" or at least "no skin or fat added;" the higher estimate could be correct.
Whenever I need to figure out a recipe, I use http://recipes.sparkpeople.com/recipe-calculator.asp That way I can put in all the ingredients and then divide by amount of servings. Sometimes it's hard to know how many servings something will have (pot of soup?)
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yep, its meat loaf. Sliced into 9 peices so I said 9 servings I wish I would have gotten the calorie info off the meat packages. Oh and the beef was 97% lean. Is there anyway I could have made this with fewer calories? How nessacery are bread crumbs?
You need some binder, but you can cut down on the breadcrumbs, probably by half. Instead of adding dry bread crumbs, you can also take a couple slices of bread (low calorie works fine, and so does white, rye, wheat....) and run under cold water (or you could dunk the bread in the milk) to wet it. The goal is to make the bread feel like soft "dough" and you tear the "dough" into smaller bits (grape sized), and stir that into the meat mixture mix.
I was taught by my mom and grandma to make meatloaf and they used the wet bread most of the time, but would also use bread crumbs, cracker crumbs, oatmeal (I've even used mashed potato flakes). I like the wet bread, best because it makes for a moister meatloaf. Breadcrumbs make a denser meatloaf, in my opinion. Also, instead of milk I've always used tomato puree or V-8. (I like tomato based and topped meatloafs), but I'm not sure if there'd be a great calorie difference (good variation though).
I make similar recipe.To be honest I dont use any bread crumbs at all and mine "binds" just fine.LOL!Oh, and I use only turkey only because I dont eat any beef or pork.Sound yummy!!
I make similar recipe.To be honest I dont use any bread crumbs at all and mine "binds" just fine.LOL!Oh, and I use only turkey only because I dont eat any beef or pork.Sound yummy!!
Mine always crumbles without a binder - it starts out in a meatloaf, but as soon as you try to cut it, it crumbles into sloppy joe texture. Do you still use an egg?
Yes I use an egg.I actually stopped using bread crumbs when I was cooking for family member on SBD>It actually stayed together well.But doubt adding bread crumbs back would add too many calories, its just a habit now I guess.
Yes I use an egg.I actually stopped using bread crumbs when I was cooking for family member on SBD>It actually stayed together well.But doubt adding bread crumbs back would add too many calories, its just a habit now I guess.
Does this look right?
