Lean Meatloaf

I know...meatloaf isn't everyone's favorite. This recipe takes a bit of work to prepare, but it really is tasty & good for you. Try it, you just might like it! And yes, it's another Dr. Phil recipe. --Keri

6 servings

1 lb. button mushrooms, brushed of dirt
3/4 lb. lean ground beef
1/2 lb. ground veal
1/2 c. old-fashioned rolled oats (not quick-cooking)
1 egg
2 T. minced dry onion
2 t. rubbed sage
2 t. dried thyme
1 t. salt
1/2 t. garlic powder
1/4 t. black pepper
1/4 t. cayenne pepper, optional
1 med. tomato, sliced paper thin

1. Preheat oven to 350.
2. Chop or use a food processor to make the mushrooms look like meal (fine or coarse is okay).
3. Scoop a handful of the ground mushrooms into some paper towels. Form a closed packet, then squeeze over the sink to remove all the excess moisture. Place the squeezed mushrooms in a large bowl and repeat with the reamining ground mushrooms, working in batches.
4. Making sure your hands are very clean, crumble the ground beef and ground veal into a bowl, stir well, and add the oats, egg, onion, sage, thyme, salt, garlic powder, black pepper, and cayenne pepper. Work the mixture through your fingers, squeezing gently until ingredients are well blended and of a uniform consistency.
5. Place the mixture into a bread pan & lay the tomatoe slices over the top, overlapping if necessary to form a line of slices along the length of the loaf.
6. Bake until well browned and firm, about 50 minutes; an instant-read meat thermometer inserted into the thickest part of the loaf should read 165. Let stand 5 minutes at room temperature before slicing and serving.