Ingredients

• 1 tablespoons olive oil
• 1 small onion, diced (1 cup)
• 8 ounces white button mushrooms, finely diced
• 1 small carrot, finely grated
• 2 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1 clove of garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds extra-lean ground beef (90% lean or higher)
• 3/4 cup quick-cooking oats
• 2 large eggs, beaten
• 2 teaspoons Worcestershire sauce
• 1 8-ounce can no-salt added tomato sauce
• 1 Tablespoon prepared mustard
• 1 tablespoon unsulphered molasses

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees.
3. Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
4. In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
5. In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
6. Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
7. Serving Size: one 1-inch thick slice