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:
- 1hr 20mins
- 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%)
- 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.
- 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.
- 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.
- 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.
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The roasted red peppers are a great idea and both parmesan and olive oil add to the richness of the flavor. Unfortunately, this meatloaf did not cook through in the allotted time, and we ended up finishing slices in the microwave and/or cast-iron skillet. That done, the flavor was great and I'd like to try again with longer cooking time or a wider, shallower dish.Reply