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Prep Time:25 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 40 minsServings:6Yield:1 meatloafJump to Nutrition Facts
Prep Time:25 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 40 minsServings:6Yield:1 meatloaf
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:6
Servings:
6
Yield:1 meatloaf
Yield:
1 meatloaf
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupquick-cooking oats4ouncescremini mushrooms (1 1/2 cups)1tablespoonolive oil plus 1 tsp., divided½cupfinely chopped onion½cupfinely chopped green bell pepper6clovesgarlic, minced2tablespoonscider vinegar1 ½poundslean ground beef1largeegg, lightly beaten1tablespoonDijon mustard1tablespoonWorcestershire sauce¼teaspoonsalt½teaspoonground pepper¼cupketchup¼teaspoonground cayenne pepper
Cook Mode(Keep screen awake)
Ingredients
½cupquick-cooking oats
4ouncescremini mushrooms (1 1/2 cups)
1tablespoonolive oil plus 1 tsp., divided
½cupfinely chopped onion
½cupfinely chopped green bell pepper
6clovesgarlic, minced
2tablespoonscider vinegar
1 ½poundslean ground beef
1largeegg, lightly beaten
1tablespoonDijon mustard
1tablespoonWorcestershire sauce
¼teaspoonsalt
½teaspoonground pepper
¼cupketchup
¼teaspoonground cayenne pepper
DirectionsPreheat oven to 350 degrees F.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.Originally appeared: Diabetic Living Magazine, Fall 2019
Directions
Preheat oven to 350 degrees F.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.
Preheat oven to 350 degrees F.
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.
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)255Calories10gFat12gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
