• 2 tsp. canola oil
  • 1 cup finely chopped white mushrooms
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 pound ground bison, lean ground beef (7% fat or less) or ground turkey
  • ½ cup quick-cooking (not instant) oats
  • 1 large egg or 2 large egg whites
  • 3 Tbsp. ketchup
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. finely chopped fresh thyme or ½ teaspoon dried
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 3 garlic cloves, minced
  • ½ cup tomato puree or tomato sauce
  1. Preheat oven to 350°F.
  2. Heat oil in large nonstick skillet over medium heat. Add mushrooms, onion, carrot, and celery; cook, stirring, until onion is softened, about 5 minutes. Transfer to large bowl.
  3. Add all remaining ingredients except tomato puree to vegetables in bowl; mix well. Press meat loaf mixture into 4 ½ × 8 ½-inch loaf pan.
  4. Bake meatloaf for 30 minutes. Brush tomato puree on top of loaf. Bake until instant-read thermometer inserted into center of meat loaf registers 160°F for well done, 30–45 minutes longer. Let stand about 5 minutes. Cut into 8 slices. Serves four.>
  5. Note: Great alongside steamed asparagus. You could also add small red potatoes to the meatloaf pan and cook together.

Taken from Weight Watchers Complete Cookbook

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