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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I made this trying to lighten up a traditional meatloaf recipe. Be sure to finely chop the vegetables. You can go so far as to cook them and then put them in a food processor for a few pulses. It makes a real difference in the texture. Ingredients:
8 ounces 95% lean ground beef |
1 teaspoon olive oil |
1/2 cup onion, finely chopped |
1/2 cup celery, finely chopped |
1/2 cup carrot, finely chopped |
1/2 cup green pepper, finely chopped |
1 tablespoon garlic, finely chopped |
2 egg whites |
1/4 cup whole wheat bread crumbs |
1/4 cup rolled oats |
1 tablespoon spicy brown mustard |
1 tablespoon worcestershire sauce |
2 teaspoons black pepper |
1 teaspoon italian seasoning |
1 teaspoon parsley, finely chopped |
2/3 cup canned tomato sauce |
salt |
Directions:
1. Preheat the oven to 375°F
2. In a nonstick skillet, sweat the onion, carrot, celery, peppers, and garlic with the olive oil over low to medium heat. Approximately 5 minutes.
3. Turn off the heat and add bread crumbs and rolled oats, allowing them to absorb any moisture in the pan.
4. In large bowl, combine ground beef, egg whites, mustard, Worcestershire sauce, black pepper, Italian seasoning, parsley, and 3 tablespoons of tomato sauce. Add salt as desired.
5. Add the mixture from the pan and combine well.
6. Transfer mixture to a loaf pan, coated in nonstick spray. Top with remaining tomato sauce.
7. Bake for 45 minutes or until internal temperature reaches 165°F.
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