Classic meatloaf gets a light and flavorful makeover, and by doubling the recipe, you can freeze a loaf for a future family dinner. (I'll probably thaw the frozen loaf when I'm back from FNCE in early October!)
Ingredients
1 large egg, beaten
1 medium carrot, grated on the small holes of a box grater (1/3 to ½ generous cup)
½ cup quick-cooking oats
⅓ cup finely chopped fresh basil
⅓ cup pasta sauce plus 3 tablespoons, divided
⅓ cup grated Parmesan cheese
3 green onions, white and light green parts, very finely chopped
2 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
1 pound lean ground beef (90% lean or higher)
Instructions
Preheat the oven to 375°F. Place a cooling rack over a rimmed baking sheet and then cover with aluminum foil. Poke small holes every inch or so in a 7 x 5½-inch rectangular shape; spray with nonstick cooking spray and set aside.
Place the egg, carrot, oats, basil, ⅓ cup of the pasta sauce, Parmesan cheese, green onions, garlic, salt, and pepper in a large bowl and stir to combine. Add the beef and mix with your clean hands until combined.
Place the meat mixture on the prepared foil-lined pan and form into a 7 x 5½-inch rectangle.
Bake until an instant-read meat thermometer registers 160°F, about 35 minutes. Remove from oven, spread the remaining 3 tablespoons pasta sauce evenly on top, and bake an additional 5 minutes, until the sauce is heated and the meatloaf is completely cooked.
Remove from oven, place on a cutting board, and cool 5 to 10 minutes. Cut into 6 slices and serve, or wrap in foil and refrigerate. {If doubling the recipe, cool the second meatloaf completely, cut into 6 slices, wrap in plastic wrap and then aluminum foil, label with the date, and freeze.}