CLASSIC PARMESAN MEATLOAF

This Parmesan Meatloaf offers a lighter, yet still comforting, version of the classic meatloaf. Packed with vegetables and lean ground beef, it’s a healthy and flavorful dish perfect for family dinners or meal prep.

INGREDIENTS:

2 teaspoons canola oil

1 cup finely chopped white mushrooms

1 cup finely chopped onion

1 carrot peeled and finely chopped

1 stalk celery finely chopped

1 pound lean ground beef 7% or less fat

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 on top

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

DIRECTIONS:

Prepare the Oven and Pan:

Preheat your oven to 350°F (175°C).

Spray a loaf pan with cooking spray to prevent sticking. If using a baking sheet, line it with parchment paper or foil.

Cook the Vegetables:

Heat 2 teaspoons of canola oil in a large nonstick skillet over medium heat.

Add the finely chopped mushrooms, onion, carrot, and celery. Cook, stirring frequently, for about 5 minutes until the vegetables are softened and the onion is translucent.

Transfer the cooked vegetables to a large mixing bowl.

Mix the Meatloaf Ingredients:

In the bowl with the cooked vegetables, add the lean ground beef, oats, egg whites (or whole egg), ketchup, Worcestershire sauce, thyme, salt, pepper, and garlic powder.

Mix thoroughly using your hands, ensuring all ingredients are well combined without overworking the meat.

Form and Bake the Meatloaf:

Press the mixture into the prepared loaf pan or shape it into a loaf on the lined baking sheet.

Bake in the preheated oven for 30 minutes.

If desired, brush additional ketchup on top of the loaf for a tangy glaze.

Continue baking for an additional 30 to 45 minutes, or until an instant-read thermometer inserted into the center of the loaf reads 160°F (71°C).

Let it Rest and Serve:

Remove the meatloaf from the oven and let it rest for about 5 minutes before slicing.

Cut into 8 slices and serve with your favorite side dishes.

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