New Classic Meatloaf
Nutrition
Calories: 220 kcalCarbohydrates: 13 gProtein: 21 gFat: 9 gSaturated Fat: 3.5 gCholesterol: 55 mgSodium: 206 mgFiber: 2 g
Ingredients
- ½ each Medium onion coarsley chopped
- 1 cup rinsed and drained cannellini beans
- ½ 8 oz. pkg sliced white mushrooms (about 1 3/4 cups)
- 1 teaspoon Minced garlic
- ½ cup whole-wheat bread crumbs
- 1 tablespoon reduced-sodium worcestershire sauce
- 1 teaspoon brown or dijon mustard
- ¼ cup egg substitute or 2 egg whites
- 1 teaspoon sodium-free beef bouillon
- ¼ teaspoon kosher salt
- ½ teaspoon Black pepper freshly ground
- 1 ¼ teaspoon dried oregano
- 5 tablespoon no-salt added ketchup divided
- 1 ½ lb Ground beef 90% lean
Instructions
- 1. Preheat oven to 350 degrees. Spray a 9-by-5-inch pan with cooking spray.
- 2. In the bowl of a food processor, combine onion, beans, and mushrooms. Process until finely chopped and transfer to a large mixing bowl. Add garlic, bread crumbs, Worcestershire sauce, mustard, egg substitute or egg whites, bouillon, salt, pepper, oregano, and 1 Tbsp. of the ketchup to the vegetables. Mix well.
- 3. Add the ground beef and mix until just combined but evenly blended.
- 4. Transfer mixture to prepared baking dish, pressing down and smoothing the surface. Use a pastry brush to glaze the top of the meatloaf with 2 Tbsp. of the ketchup. Bake for 1 hour. The internal temperature should be 160 degrees.
- 5. Let the meatloaf rest for 10 minutes. Brush remaining 2 Tbsp. of ketchup over the meatloaf. Slice and serve.
- Source: Hannaford fresh Magazine, January - February 2011