By LINDA GASSENHEIMER Tribune News Service
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When I was thinking about making a comforting meatloaf but wanted to make a quick dinner, I created a way to cut down on the baking time. I divided the meatloaf into two small loafs and placed them on a baking sheet. This allowed the hot air to circulate all around the meat for faster cooking. Instead of the usual breadcrumbs used to make meatloaves, I add rolled oats for a new texture.

A sweet and tangy sauce tops the loaves with extra flavor. Garlicy carrots and peas complete the meal.

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HELPFUL HINTS:

White sugar or honey can be used in the sauce instead of brown sugar.

To save preparation time, look for diced onion in the produce section of the market.

Four crushed garlic cloves can be used instead of minced garlic.

COUNTDOWN:

Preheat oven to 400 degrees.

Start the meatloaf in the oven.

While meatloaf bakes, mix the sauce together and microwave the carrots and peas.

SHOPPING LIST:

To buy: 3/4 pound ground 95 percent lean ground beef, 1 container rolled oats, 1small bottle Worcestershire sauce, 1 bottle ketchup, 1 jar Dijon mustard, 1 bag brown sugar, 1 container peeled carrots, 1 bag frozen peas and 1 jar minced garlic.

Staples: olive oil, egg, onion, salt and black peppercorns.

Meatloaf

Recipe by Linda Gassenheimer

1/2 cup diced onion

3/4 pound ground 95 percent lean ground beef

1/4 cup rolled oats

2 tablespoons Worcestershire sauce

3 tablespoons ketchup, divided use

1 egg

2 tablespoons Dijon mustard

1 tablespoon brown sugar

Salt and freshly ground pepper

Preheat oven to 400 degrees. Line a baking sheet with foil. Place onion in a microwave-safe bowl and microwave 1 minute on high. Remove from microwave and add beef to the bowl. Mix the onion and ground beef together. Add rolled oats and Worcestershire sauce. Mix all ingredients together. Add 1 tablespoons ketchup, egg and salt and pepper to taste. Mix well. Place on the baking sheet and shape meat into 2 loaves, about 3 inches by 5 inches. Make sure the oven is at 400 degrees and add the baking sheet. Bake meat for 10 minutes. Meanwhile, mix the remaining 2 tablespoons ketchup, mustard and sugar together in a small bowl. Remove meatloaf from the oven and spoon the ketchup sauce on top of each loaf. Return the tray to oven for 3 minutes. A meat thermometer should read 145 degrees. Serve each loaf on a dinner plate.

Yield 2 servings.

Per serving: 397 calories (27 percent from fat), 12.1 g fat (4.7 g saturated, 4.6 g monounsaturated), 201 mg cholesterol, 42.0 g protein, 28.2 g carbohydrates, 2.4 g fiber, 458 mg sodium.

Garlic Carrots and Peas

Recipe by Linda Gassenheimer

2 cups sliced carrots, about 1/4-1/2-inch slice

2 cups frozen peas

2 teaspoons minced garlic

1 tablespoon olive oil

Salt and freshly ground black pepper

Add carrots, peas and garlic to a microwave safe bowl. Microwave on high 2 minutes. Remove from microwave add the oil and salt and pepper to taste. Divide in half and serve with the meatloaf.

Yield 2 servings.

Per serving: 173 calories (39 percent from fat), 7.5 g fat (1.1 g saturated, 3.3 g monounsaturated), no cholesterol, 5.4 g protein, 22.9 g carbohydrates, 7.8 g fiber, 84 mg sodium.