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. Source: Diabetic Living Magazine, Fall 2019

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Ingredients

Directions

  • 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

255 calories; 10.1 g total fat; 101 mg cholesterol; 349 mg sodium. 12.3 g carbohydrates; 27.6 g protein; Full Nutrition