Ingredients

1 lb lean ground beef (93%)

½ cup quick oats

2 egg whites (or 1 whole egg)

3 tbsp ketchup (plus more for glaze)

1 tbsp Worcestershire sauce

1 tsp dried thyme

½ tsp garlic powder (or 1 tsp fresh minced garlic)

1 tsp salt

¼ tsp black pepper

¼ cup grated Parmesan cheese

1 small onion (finely chopped)

1 carrot (finely chopped)

1 rib celery (finely chopped)

½ cup mushrooms (finely chopped)

1 tbsp olive oil (for sautéing)

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a loaf pan or line a baking sheet with parchment paper if you prefer a free-form meatloaf.

Step 2: Heat olive oil in a skillet over medium heat. Add the onion, carrot, celery, and mushrooms and sauté for 5–6 minutes until the vegetables are soft and the moisture has evaporated. Remove from heat and let cool slightly.

Step 3: In a large bowl, combine the ground beef, sautéed vegetables, oats, egg whites, ketchup, Worcestershire sauce, thyme, garlic powder, salt, black pepper, and Parmesan cheese. Mix gently with your hands until just combined—avoid overmixing to keep the meatloaf tender.

Step 4: Press the meat mixture evenly into the prepared loaf pan or shape it into a 2-inch-high loaf on the baking sheet.

Step 5: Bake for 30 minutes. Remove from the oven and brush the top with extra ketchup to create a glaze.

Step 6: Return to the oven and bake for an additional 30–45 minutes, until the internal temperature reaches 160°F. Let the meatloaf rest for 5–10 minutes before slicing and serving.

Tips & Variations

Use fresh garlic instead of garlic powder for a more intense flavor.

Add a handful of chopped fresh parsley or basil into the mix for added freshness.

Try substituting ground turkey or chicken for a leaner version.

For a gluten-free option, replace oats with gluten-free breadcrumbs or crushed almond flour.

Serve with mashed potatoes or a simple green salad for a complete meal.

Storage

Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through, or microwave slices until hot. You can also freeze the meatloaf for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meat mixture a day in advance and keep it covered in the refrigerator. Shape and bake it fresh when ready to serve for the best texture.

What if I don’t have a meat thermometer?

While a meat thermometer is the most reliable method, you can check doneness by cutting into the center to ensure the meat is no longer pink and the juices run clear. However, a thermometer is recommended for food safety.