Lean Mean Meatloaf

A recipe from Rachael Ray. A note from this recipe : Skip the sugar- and sodium-heavy ketchup and use a roasted red pepper puree for color and flavor. Use oats instead of breadcrumbs—they add fiber and double as a binder.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 3⁄4 cup rolled oats
• 1  onion, quartered
• 1 1⁄2 teaspoons extra virgin olive oil
• 1 (12 ounce) jar  roasted red peppers, drained
• 1⁄2 cup parmesan cheese, grated
• 2  tablespoons parsley, finely chopped
• 1  large egg
• 1  egg white
•  salt and pepper
• 1 1⁄2 lbs lean ground beef (93%)

Directions

1. Preheat the oven to 375°. Using a food processor, coarsely grind the oats; transfer to a large bowl. Add the onion to the processor and finely chop.
2. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Remove from the heat and let cool.
3. Puree the roasted peppers in the food processor; set aside 1/3 cup. Whisk the remaining roasted pepper puree into the oats along with the cooked onion, 6 tablespoons parmesan, the parsley, egg and egg white, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Crumble the ground beef into the bowl and stir to combine.
4. Transfer the meat mixture to a 5-by-9-inch loaf pan; spread the reserved roasted pepper puree on top. Bake for 50 minutes, sprinkle with the remaining 2 tablespoons parmesan and bake for 5 minutes more. Let stand for 10 minutes before slicing.