Meatloaf… One of My Favorite Comfort Foods
February 04, 2013 | Peggy Martin
Our feature this month is Mouth Watering Meatloaf which includes grated vegetables and a whole grain (oatmeal). It tastes so good, and it is healthy, providing great amounts of protein and Vitamin A.
When I make this meatloaf I use 85% lean ground beef to save money. First, cover a cooling rack with foil. Then poke holes in the foil to allow the fat from the ground beef to drain. Then place cooling rack on top or inside of a cake or jelly roll pan. After the meatloaf is formed, place it on the foil covered cooling rack. If you are using a 90% or 95% lean ground beef there isn’t much fat to drain so you can use any baking dish you like. You could also make the meatloaf with ground pork or ground turkey. Be sure to use a thermometer to make sure it is done. The minimum internal cooking temperature for ground pork and beef is 160 degrees and ground turkey should be cooked to 165 degrees.
I think one of the reasons I like this meatloaf is because of the sweet topping. We were careful to use a small amount of sugar. Since I am heating the oven when I make this meatloaf, I try to include baked potatoes or sweet potato fries in my menu.
Servings: 6 | Serving Size: 1/6 of loaf | Per Serving: $.88
- 1 pound ground beef
- ½ onion, chopped (about ½ cup)
- 1 cup grated carrots (about 2 carrots)
- ½ cup dry quick oats
- ¼ cup nonfat milk
- 1 egg
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup ketchup, divided (¼ cup in meatloaf and ¼ cup in sauce)
2 tablespoons brown sugar or white sugar
- Preheat oven to 350° F.
- Mix together the ground beef, onion, carrots, oats, milk, egg, black pepper, salt, and ¼ cup ketchup.
- Form the mixture into a loaf and place on broiler pan.*
- Bake for 50 minutes.
- Stir the remaining ¼ cup ketchup and sugar in a small bowl.
- Remove meatloaf from oven and spread the sauce over the top and sides of meatloaf.
- Bake for an additional 10 minutes or until a meat thermometer reads 160°F.
* You can make a broiler pan by laying a wire cooling rack on top of a jellyroll pan or cake pan. Cover with aluminum foil. Poke holes in the aluminum foil so the meat juice can drain.