This beef meatloaf includes mushrooms, onion, carrot, celery, and oats. It makes four servings or eight slices.
Ingredients
- 2 teaspoons canola oil
- 1 cup finely chopped white mushrooms
- 1 cup finely chopped onion
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 1 pound lean ground beef, 7% fat or less
- ½ cup quick-cooking or old-fashioned oats, not instant
- 2 large egg whites or 1 whole egg
- 3 tablespoons ketchup, plus more for brushing if desired
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder or 1 teaspoon minced fresh garlic
- Cooking spray
Instructions
- Preheat the oven to 350°F. Coat a 4½×8½-inch loaf pan with cooking spray.
- Heat the canola oil in a large nonstick skillet over medium heat.
- Add the mushrooms, onion, carrot, and celery. Cook, stirring frequently, until the onion softens, about 5 minutes. Transfer the vegetables to a large bowl.
- Add the ground beef, oats, egg whites or egg, 3 tablespoons ketchup, Worcestershire sauce, thyme, salt, pepper, and garlic. Mix well.
- Press the mixture into the prepared loaf pan.
- Bake for 30 minutes. Brush more ketchup over the top, if desired.
- Continue baking for 30–45 minutes, until the center reaches 160°F (71°C).
- Rest the meatloaf for 5 minutes, then cut into 8 slices.
Yield
Makes 4 servings, 2 slices each.
