CATEGORY: Main Dish
METHOD: Baked
TIME: 50 minutes
Ingredients:
1 Tbsp. refined coconut oil, plus more for the pan
1 carrot, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 onion, cut into 1/2-inch dice (I put mine in my food processor)
3 oz. (about 2 cups) mushrooms, cut into 1/4-inch dice
2 cloves garlic, minced
1 Tsp. pepper
2 Tsp. fine sea salt
2 slices whole wheat bread
1 cup toasted walnuts
2 (14-oz.) packages Gimme Lean meatless ground beef
1/2 cup rolled oats
1/2 cup ketchup
2 Tbsp. chopped fresh Italian parsley
Directions:
Preheat oven to 375. Oil a 10x4x3 inch loaf pan.
In an 8- to 10-inch skillet over medium heat, melt the oil. Add the carrot and celery and cook, stirring occasionally, for 2 minutes. Add the onion and cook, stirring occasionally, for 3 minutes. Add the mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the vegetables are crisp-tender and any liquid the mushrooms have released is cooked off, about 2 minutes. Remove from heat and allow to cool slightly.
Meanwhile, in a food processor, combine the bread and walnuts, pulsing to form a coarse meal. Transfer the mixture to a large bowl and add the beef, oats, ketchup, parsley and the vegetable mixture. Use your hands to mix well.
Transfer the loaf mixture to the prepared pan, spread it into an even layer and bake for 45 minutes, until the tip of a knife inserted into the center comes out piping hot. Let the loaf sit 5 minutes before turning it out onto a serving plate.
Per serving:
407 calories
29 grams protein
16 grams fat
1 gram saturated fat
40 grams carbohydrate
7 grams fiber
0 milligrams cholesterol
1,636 milligrams sodium
**I serve this with mashed potatoes, country gravy (the only veg-friendly gravy I can find; or make your own) and a side of vegetables! Yummm!
Source: Skinny B*tch
