Parmesan Meatloaf
This isn’t your childhood meatloaf. With lean ground beef, finely sautéed veggies, quick oats, and a touch of Parmesan, this version is flavorful, tender, and weeknight-friendly. A hint of Worcestershire and a classic ketchup glaze round it out — perfect for family dinners and next-day sandwiches alike.
Ingredients
- 1 lb lean ground beef 93%
- ½ cup quick oats
- 2 egg whites or 1 whole egg
- 3 tbsp ketchup plus more for glaze
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp garlic powder or 1 tsp fresh minced garlic
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- 1 small onion finely chopped
- 1 carrot finely chopped
- 1 rib celery finely chopped
- ½ cup mushrooms finely chopped
- 1 tbsp olive oil for sautéing
Instructions
- Preheat oven to 350°F. Lightly grease a loaf pan or line a baking sheet with parchment if free-forming.
- Heat olive oil in a skillet over medium heat. Sauté onion, carrot, celery, and mushrooms for 5–6 minutes, until soft and moisture has evaporated. Let cool slightly.
- In a large bowl, combine beef, sautéed veggies, oats, egg whites, ketchup, Worcestershire sauce, thyme, garlic powder, salt, pepper, and Parmesan. Mix gently with hands until just combined.
- Press mixture evenly into the loaf pan or shape into a 2-inch-high loaf on the sheet pan.
- Bake for 30 minutes, then brush top with extra ketchup. Return to oven and bake another 30–45 minutes, until internal temp reaches 160°F.
- Let meatloaf rest for 5–10 minutes before slicing.
Notes
For a lighter option, substitute ground turkey. Leftovers make fantastic sandwiches with a smear of extra sauce.
Nutrition
Calories: 310kcal
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