Ingredients for Rosemary Meatloaf
- 2 large eggs
- 1/2 cup water
- Rolled Oats
- Instant Minced Onion
- 1 teaspoon salt
- Thyme Leaves
- 1 teaspoon dried rosemary
- Pepper
- Lean Ground Beef
- 1/2 cup ketchup
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How to Make Rosemary Meatloaf
- Preheat oven to 350°F (175°C).
- Lightly grease a 13 x 9 x 2 inch baking pan with nonstick cooking spray.
- In a large bowl, lightly beat 2 large eggs with a fork.
- Add 1/2 cup water and 1 cup quick-cooking oats; let stand for 5 minutes to absorb liquid. Stir in 1 teaspoon dried rosemary, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1.5 lbs ground beef (or a mixture of ground beef and pork) to the bowl. Gently mix with your hands or a sturdy spoon until just combined. Be careful not to overmix.
- Shape the meat mixture into a loaf in the prepared baking pan.
- Make a 1/2-inch deep indentation down the center of the loaf.
- Fill the indentation with 1/2 cup ketchup.
- Bake for 60-75 minutes, or until the internal temperature reaches 160°F (71°C). A meat thermometer inserted into the thickest part of the loaf will give you the most accurate reading.
- Remove from oven and loosely tent with foil. Let stand for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender meatloaf.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
14g
Fat
25g
Carbs
3g
