New Classic Meatloaf

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 small carrots finely grated
• 0.5 teaspoon thyme leaves dried
• 2 large eggs beaten
• 1.5 pounds extra-lean ground beef 90% lean or higher
• 1 clove garlic minced
• 1 tablespoon unsulphered molasses 
• 1 Tablespoon mustard prepared
• 1 tablespoons olive oil 
• 1 cup onion diced
• 0.8 cup quick-cooking oats 
• 0.8 teaspoon salt 
• 2 tablespoons tomato paste 
• 8 ounce no-salt added tomato sauce canned
• 8 ounces button mushrooms diced white finely
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• kitchen thermometer

Directions

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.
5. Mix until just well combined.
6. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
7. In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
8. Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes.
9. Remove from the oven and let rest 15 minutes before slicing.
10. Serving Size: one 1-inch thick slice