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New Classic Meatloaf

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 8 Servings
  • Nutrition Info
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1 tablespoons olive oil

1 small onion, diced (1 cup)

8 ounces white button mushrooms, finely diced

1 small carrot, finely grated

2 tablespoons tomato paste

1/2 teaspoon dried thyme

1 clove of garlic, minced

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds extra-lean ground beef (90% lean or higher)

3/4 cup quick-cooking oats

2 large eggs, beaten

2 teaspoons Worcestershire sauce

1 8-ounce can no-salt added tomato sauce

1 Tablespoon prepared mustard

1 tablespoon unsulphered molasses


  1. Preheat the oven to 350 degrees.
  2. Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
  3. In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
  4. In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
  5. Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
  6. Serving Size: one 1-inch thick slice
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