New Classic Meatloaf (Ellie Krieger) |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
Ingredients:
1 tablespoons olive oil |
1 small onion, diced (1 cup) |
8 ounces white button mushrooms, finely diced |
1 small carrot, finely grated |
2 tablespoons tomato paste |
1/2 teaspoon dried thyme |
1 clove of garlic, minced |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 1/2 pounds extra-lean ground beef (90% lean or higher) |
3/4 cup quick-cooking oats |
2 large eggs, beaten |
2 teaspoons worcestershire sauce |
1 8 -ounce can no-salt added tomato sauce |
1 tablespoon prepared mustard |
1 tablespoon unsulphered molasses |
Directions:
1. Preheat the oven to 350 degrees.
2. Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
3. In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
4. In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
5. Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
6. Serving Size: one 1-inch thick slice
7. Per Serving:
8. Calories 250; Total Fat 12 g; (Sat Fat 4 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 21 g; Carb 14 g; Fiber 2 g; Cholesterol 110 mg; Sodium 370 mg
9. Excellent source of: Niacin, Phosphorus, Protein, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Zinc
10. Good source of: Copper, Iron, Pantothenic Acid, Potassium, Riboflavin, Vitamin C
|
|