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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A recipe from Rachael Ray. A note from this recipe : Skip the sugar- and sodium-heavy ketchup and use a roasted red pepper puree for color and flavor. Use oats instead of breadcrumbs—they add fiber and double as a binder. Ingredients:
3/4 cup rolled oats |
1 onion, quartered |
1 1/2 teaspoons extra virgin olive oil |
1 (12 ounce) jar roasted red peppers, drained |
1/2 cup parmesan cheese, grated |
2 tablespoons parsley, finely chopped |
1 large egg |
1 egg white |
salt and pepper |
1 1/2 lbs lean ground beef (93%) |
Directions:
1. Preheat the oven to 375°. Using a food processor, coarsely grind the oats; transfer to a large bowl. Add the onion to the processor and finely chop.
2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Remove from the heat and let cool.
3. Puree the roasted peppers in the food processor; set aside 1/3 cup. Whisk the remaining roasted pepper puree into the oats along with the cooked onion, 6 tablespoons parmesan, the parsley, egg and egg white, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Crumble the ground beef into the bowl and stir to combine.
4. Transfer the meat mixture to a 5-by-9-inch loaf pan; spread the reserved roasted pepper puree on top. Bake for 50 minutes, sprinkle with the remaining 2 tablespoons parmesan and bake for 5 minutes more. Let stand for 10 minutes before slicing.
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