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New Classic Meatloaf - Recipes



 
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Description
 

Yield: 8 Servings

Total Time: Prep 30 min, Cook 1 hr 0 min

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 < /span>
  • 2 large eggs, beaten
  • 2 teaspoons Worcestershire sauce
  • 1 8-ounce can no-salt added tomato sauce
  • 1 Tablespoon prepared mustard < o:p>
  • 1 tablespoon unsulphered molasses

Directions

Preheat the oven to 350 degrees.

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.

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.

In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.

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.

Serving Size: one 1-inch thick slice

Nutrition: Per Serving: 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

Nutrition Bonus: Niacin, Phosphorus, Protein, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Zinc, Copper, Iron, Pantothenic Acid, Potassium, Riboflavin, Vitamin C

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