WEIGHT WATCHERS PARMESAN MEATLOAF

This meatloaf takes on Italian flavor with the addition of Parmesan cheese and an Italian herb blend.
Recipe Notes:
WW PointsPlus: 6 | WW SP: 6
Servings: 4 | Calories: 243 kcal

YOU’LL NEED:

»2 Tsps. canola oil
»1 C. finely chopped white mushrooms.
»1 C. finely chopped onion.
»1 Carrot, peeled and finely chopped.
»1 Stalk celery, finely chopped.
»1 lb. lean ground beef,[7% or less].
»1/2 C. quick cooking or old-fashioned oats,[not instant].
»2 large egg whites,[I use 1 whole egg instead].
»3 Tbsps. ketchup,[plus more for brushing on top].
»1 Tbsp. Worcestershire sauce.
»1 Tsp. dried thyme leaves,[not ground thyme].
»1 Tsp. salt.
»1/4 Tsp. black pepper.
»1/2 Tsp. garlic powder,[or 1 Tsp. minced fresh].

HOW TO MAKE:

1-Preheat oven to 350ºF. Spray a 4-1/2*8-1/2-inch loaf pan with cooking spray.
2-Heat the oil in a large nonstick skillet set over medium heat. Add the mushrooms, onion, carrot, and celery. Cook, stirring frequently until the onion is softened, about 5 mins. Transfer this mixture to a large bowl.
3-Add the remaining ingredients to the vegetables in the bowl and mix well. Press the meatloaf into the prepared loaf pan.
4-Bake the meatloaf for 30 mins. Brush additional ketchup on top of the loaf, if desired. Cook until done, an additional 30-45 mins. [An instant-read thermometer inserted into the center of the loaf should read 160ºF].
5-Remove from the oven and let rest for about 5 mins. Cut into 8 slices.

♥♥ENJOY ENJOY!♥♥
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