BEER MEATLOAF

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
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.
Yield: 8 servings