Total preparation and cooking time: 55 minutes
1-1/2 pounds ground beef
3/4 cup quick or old-fashioned oats, uncooked
1/2 cup finely chopped onion
1/2 cup water
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon pepper
1 can (14-1/2 ounces) Italian-seasoned diced tomatoes, drained
1/4 cup sliced ripe olives
1 cup shredded pizza cheese
Heat oven to 375°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 9-inch round loaf on rack in broiler pan. Bake in 375°F oven 30 minutes. Top meatloaf evenly with tomatoes and olives; sprinkle with cheese. Continue baking 8 to 10 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color and cheese is melted.
Let stand 10 minutes before cutting. Cut into 6 wedges.
Makes 6 servings.
Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached. Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160°F.
Nutrition information per serving: 354 calories; 27 g protein; 13 g carbohydrate; 21 g fat; 782 mg sodium; 80 mg cholesterol; 5.0 mg niacin; 0.2 mg vitamin B6; 1.5 mcg vitamin B12; 3.0 mg iron; 4.7 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.