Mushrooms, garlic and oats sneak some extra nutrients into this hearty and easy meatloaf. Serve with sweet potatoes and your favorite green vegetables for a super-satisfying comfort food dinner.

Andrea Kirkland M.S., RD
Source: Diabetic Living Magazine, Fall 2019
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Ingredients

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Directions

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  • Preheat oven to 350 degrees F.

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  • Pulse oats in a food processor to form a coarse meal. Transfer to a large bowl and set aside. Pulse mushrooms in the food processor until minced, 10 to 15 pulses.

  • Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, until tender, 3 to 4 minutes. Add the mushrooms; cook, stirring occasionally, until browned, 3 to 5 minutes. Add vinegar; cook, stirring and scraping up any browned bits, until the liquid has evaporated, 1 to 2 minutes. Let cool for 10 minutes.

  • Add the mushroom mixture to the bowl with the oats, along with beef, egg, mustard, Worcestershire, salt, and pepper. Gently mix until combined; do not overmix.

  • Brush an 8x4-inch loaf pan with the remaining 1 tsp. oil; transfer the beef mixture to the pan and smooth into a loaf. Combine ketchup and cayenne in a small bowl; brush over the top of the loaf.

  • Bake until an instant-read thermometer inserted in the thickest part registers 160 degrees F, 50 to 60 minutes. Let stand for at least 10 minutes before removing from the pan. Using a serrated knife, carefully cut the loaf into 6 slices.

Nutrition Facts

254.6 calories; protein 27.6g 55% DV; carbohydrates 12.3g 4% DV; exchange other carbs 1; dietary fiber 1.5g 6% DV; sugars 4.1g; fat 10.1g 16% DV; saturated fat 3.3g 16% DV; cholesterol 101.3mg 34% DV; vitamin a iu 201.6IU 4% DV; vitamin c 12.8mg 21% DV; folate 19.5mcg 5% DV; calcium 37.1mg 4% DV; iron 3.6mg 20% DV; magnesium 33.3mg 12% DV; potassium 600.4mg 17% DV; sodium 349.3mg 14% DV.