Traditional Meatloaf with a New Twist

Ingredients:

• 680 g lean ground beef (10% fat or less)
• 3/4 cup oatmeal (breakfast cereal)
• 225 g finely chopped white champignons
• 1 tbsp. l. olive oil
• 1 small onion, diced (1 cup)
• 1 small carrot, finely grated
• 2 tbsp tomato paste
• 1 can (225 g) of tomato sauce without salt
• 2 tsp Worcestershire sauce
• 1 tbsp. prepared mustard
• 1/2 tsp dried thyme
• 1 crushed clove of garlic
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 beaten eggs category CO
• 1 tbsp unsulfured molasses

Preparation:

1. Heat olive oil in a large skillet, add the onion and champignon mushrooms, and sauté for about 8 minutes, until the liquid has evaporated and the mushrooms begin to brown. Add the carrots, tomato paste, thyme, and garlic and cook, stirring, for another 2 minutes. Let cool completely.
2. In a large bowl, combine the ground beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt, and pepper. Mix well. Transfer the mixture to a 9 x 13-inch baking dish and form into a loaf 5 inches wide and 2 inches high.
   
   In a small bowl, combine tomato sauce, molasses and mustard and pour this mixture over the meatloaf.
3. Preheat oven to 180°C. Bake the meatloaf for 55-60 minutes, until the temperature reaches 70°C on a thermometer. Remove from the oven and let rest for 15 minutes, then slice.