This meatloaf takes on Italian flavor with the addition of Parmesan cheese and an Italian herb blend.
WW PointsPlus: 6 | WW SP: 6
Servings: 4 | Calories: 243 kcal
»2 Tsps. canola oil
»1 C. finely chopped white mushrooms.
»1 C. finely chopped onion.
»1 Carrot, peeled and finely chopped.
»1 Stalk celery, finely chopped.
»1 lb. lean ground beef,[7% or less].
»1/2 C. quick cooking or old-fashioned oats,[not instant].
»2 large egg whites,[I use 1 whole egg instead].
»3 Tbsps. ketchup,[plus more for brushing on top].
»1 Tbsp. Worcestershire sauce.
»1 Tsp. dried thyme leaves,[not ground thyme].
»1 Tsp. salt.
»1/4 Tsp. black pepper.
»1/2 Tsp. garlic powder,[or 1 Tsp. minced fresh].
HOW TO MAKE:
1-Preheat oven to 350ºF. Spray a 4-1/2*8-1/2-inch loaf pan with cooking spray.
2-Heat the oil in a large nonstick skillet set over medium heat. Add the mushrooms, onion, carrot, and celery. Cook, stirring frequently until the onion is softened, about 5 mins. Transfer this mixture to a large bowl.
3-Add the remaining ingredients to the vegetables in the bowl and mix well. Press the meatloaf into the prepared loaf pan.
4-Bake the meatloaf for 30 mins. Brush additional ketchup on top of the loaf, if desired. Cook until done, an additional 30-45 mins. [An instant-read thermometer inserted into the center of the loaf should read 160ºF].
5-Remove from the oven and let rest for about 5 mins. Cut into 8 slices.
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