When you are using leaner meats for a healthier meatloaf, you need to bump up the moisture. Besides being a healthy addition, mushrooms and zucchini make for the moistest meatloaf ever. You can substitute ground turkey if you prefer. I love cooking my meatloaf in a cast iron pan. If you are feeling ambitious, try this meatloaf with my Bang! Bang! Homemade Ketchup!
1 Tbsp. olive oil
1 small onion, finely diced (about 1 cup)
5 oz. white button or cremini mushrooms (about 5 or 6) finely diced
1/2 cup zucchini, grated
2 Tbsp. tomato paste
1/2 tsp. Mrs. Dash Original Seasoning Blend
1 clove garlic, minced
1 lb. 90% lean ground sirloin
3/4 cup quick-cooking oats
1 large egg
2 tsp. Worcestershire Sauce
1/2 cup petite diced tomatoes (with juice)
1/4 cup ketchup
1 tsp. Country Dijon mustard
1 Tbsp. molasses
Preheat oven to 350 degrees F.
To make life easier, chop your onions and mushrooms in a food processor until finely minced.
Heat the oil in a small skillet, add the onion, mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown, about 5 minutes.
Stir in the tomato paste, Mrs. Dash Seasoning and garlic and cook, stirring 2 minutes more. Allow to cool.
In a large bowl, combine the beef, oats, egg, Worcestershire sauce, mushroom mixture, zucchini and salt and pepper to taste. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish or cast iron skillet and shape into a loaf.
In a small food processor, combine the tomatoes, ketchup, molasses and mustard and pulse until smooth and pour over the meatloaf.
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. Serve with mashed potatoes drizzled with olive oil and chives.