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New classic meatloaf

Serves 8 Servings


  • 1 tablespoon olive oil
  • 1 tablespoon small onion, diced (1 cup)
  • 8 ounce white button mushrooms, finely diced
  • 1 ounce small carrot, finely grated
  • 2 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1 clove garlic, minced
  • 1 1/2 pound extra-lean ground beef (90 percent lean or higher)
  • 3/4 cup quick-cooking oats
  • 2 cup large eggs, beaten
  • 2 teaspoon worcestershire sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon unsulfured molasses
  • 1 tablespoon yellow mustard


Baking Directions:

Preheat the oven to 350 degrees F.

Heat the oil in a large skillet over medium-high heat.

Add the onion and mushrooms and cook until the mushroom liquid is evaporated and they begin to brown, about 8 minutes.

Add the carrot, tomato paste, thyme, and garlic and cook, stirring, for 2 minutes.

Allow to cool completely.

In a large bowl, mix together the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt, and black pepper until well combined.

Transfer the mixture to a 9x13-inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.

In a small bowl, whisk together the tomato sauce, molasses, and mustard and pour over the meatloaf.

Bake the meatloaf until a meat thermometer registers 160 degrees F, 55 to 60 minutes.

Remove from the oven and allow to rest 15 minutes before slicing.

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