Ingredients:
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Directions:
Preheat the oven, spray a 9-inch square baking pan with nonstick cooking spray. In a large nonstick skillet, heat the oil. Sauté the mushrooms, onion, carrot, celery and bell pepper until softened, about 5 minutes.
In a large bowl, combine the sautéed vegetables, beef, oats, egg, tomato paste, Worcestershire sauce, garlic, rosemary, sage, thyme and Tabasco. Shape into a loaf about 7x5x2-inch and place into the pan. Bake, pasting with tomato puree after 30 minutes, until cooked through, about 1 to 1 ¼ hours. Let stand about 10 minutes before slicing.
Cal 268
Fat 12g
Sat Fat 5g
Chol 114mg
Sod 266mg
Carb 16g
Fib 3g
Pro 24g
Calc 42mg |
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