Makes 8 slices, Hands on time: 20 minutes, Total time: 2 hours

Olive Oil cooking spray
1/2 yellow onion, roughly chopped
2 carrots, peeled and chopped into 2 inch pieces
2 stalks celery, chopped into 2 inch pieces
2 cloves garlic, roughly chopped
1 cup rolled oats
1 tsp chile powder
2 tsp fresh thyme
|1/2 tsp sea salt
1/2 tsp ground black pepper
1 egg
2 1/2 lb lean ground sirloin
1 cup organic catsup
1 tsp ground cumin
2 tsp Worcestershire sauce

Preheat oven to 375 degrees. Coat an 8 inch loaf pan with cooking spray.

In the bowl of a food processor, pulse onion, carrots, celery and garlic until finely chopped, about 10 pulses.

In a medium bowl, combine oats, chile powder, thyme, salt and black pepper; set aside. In a large bowl, beat egg. Add sirloin to egg and mix thoroughly with

your hands. Add oat mixture and onion mixture and mix with your hands until well combined. Spoon into loaf pan, smoothing top with the back of spoon. Place pan on a large baking sheet and bake for 1 hour.

Prepare glaze: In a small bowl, combine remaining ingredients. Remove meatloaf from oven and pour half of glaze over top, distributing evenly; reserve remaining half. Return to oven and bake for 30 minutes, until an instant read thermometer registers 160 degrees when inserted in center. Let cool for 10 minutes. Slice into 8 equal pieces and serve with remaining glaze for dipping.

Nutrients per serving (1/8 of meatload and 1 tbsp glaze) Calories 267, Total fat 9g (Sat 3.5g, Mono 3.5g, Poly 1g), Carbs 13g, Fiber 2g, Sugars 2g, Protein 33g, Sodium 385mg, Cholesterol 114mg

Clean Eating, January/February 2011, Page 76

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