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Meatloaf
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| Ingredients | |
| 1 tablespoons | olive oil |
| 1 small | onion, diced, (1 cup) |
| 8 ounces | white button mushrooms, finely diced |
| 1 small | carrot, finely grated |
| 2 tablespoons | tomato paste |
| 1/2 teaspoon | dried thyme |
| 1 clove | garlic, minced |
| 3/4 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 1 1/2 pounds | extra-lean ground beef, (90% lean or higher) |
| 3/4 cup | quick-cooking oats |
| 2 large | eggs, beaten |
| 2 teaspoons | Worcestershire sauce |
Catsup for top
Directions
Preheat the oven to 350 degrees.
Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. Spread catsup on top.
Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
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