I need to get this recipe in writing because I just had the most amazing meatloaf! I know what you're thinking.... "Amazing" and "meatloaf" do not go together in the same sentence. Normally I would agree with you. But tonight's meatloaf was ACTUALLY DELICIOUS. I revised a recipe that I found on Epicurious. Love that site.
Deceptively Healthy Meatloaf
2 tsp olive oil
1/4 cup dry white wine
4 cloves garlic, minced
3/4 cup chopped white onion
3/4 cup chopped carrots
1 cup (or more) finely chopped spinach
1 1/4 lb organic, grass-fed ground beef (preferably 90% lean)
1/2 cup rolled oats (not quick cooking)
8 oz tomato sauce
1/2 cup Parmesan cheese, divided
2 egg whites
Oregano and basil to taste
Salt and pepper to taste
Preheat oven to 375 degrees.
Heat the oil and wine on medium high in a skillet. Add the garlic and onion and saute until translucent. Then add the carrots and saute a bit longer. I didn't let the carrots get too soft because I like the texture they add to the meatloaf. Once the onions are soft, remove the skillet from the heat and add the chopped spinach. Stir until the spinach wilts.
In a large bowl, toss in the beef, oats, tomato sauce, 1/4 cup of parm, egg whites, and spices. Mash it all together with your hands (the WORST PART for me, a former vegetarian... sigh...) and then add the veggies and turn the whole things a few times to be sure the veggies are evenly distributed. Put the meatloaf mixture into a large bread pan (at least 8 inches long and 5 inches wide).
Bake for about an hour, pull out of the oven and sprinkle with remaining 1/4 c of parmesan. Let rest for 10 minutes.
I served this deliciousness with mashed potatoes- made those with 2.5 lbs of yukon golds. Flavored with a touch of garlic powder, 1% milk, a little butter (makes 8 servings so the added fat in minimal), and about 1 cup of shredded cheddar. Add chives, too, if you want.
I absolutely could have gone back for thirds!
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