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September 18, 2019

Classic Meatloaf

Written by: Erin Burke, MS, RDN, LDN, CDE


Prep Time: 25 minutes

Cook Time: 1 hour

Makes: 6 servings


½ cup oats
4 ounces cremini mushrooms (about 1 ½ cups)
1 tablespoon plus 1 teaspoon olive oil, divided
½ cup finely chopped onion
½ cup finely chopped green bell pepper
6 cloves garlic, minced
2 tablespoons apple cider vinegar
1 ½ pounds lean ground beef
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ teaspoon salt
1/3 tsp pepper
¼ cup ketchup
¼ teaspoon ground cayenne pepper


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pulse oats in a food processor until coarsely ground. Transfer to a bowl.
  3. Pulse mushrooms in food processor until minced.
  4. Heat 1 tablespoon oil in a large pan over medium-high heat. Add onion, bell pepper, and garlic and cook until translucent, about 3-4 minutes. Add the mushrooms and cook, stirring, until brown. Add vinegar and scrape up any browned bits. Cook until vinegar evaporates.
  5. Carefully add the mushroom mixtures to the oats, along with the beef, egg, mustard, Worcestershire, salt, and pepper. Mixture may still be hot. Mix until just combined.
  6. Brush an 8×4 inch loaf pan with olive oil or spray with cooking spray. Transfer meat to pan. Combine ketchup and cayenne pepper in a dish. Brush meatloaf with ketchup. Bake for about 1 hour, or until internal temperature reaches 160 degrees Fahrenheit.
  7. Let meatloaf cool in pan for about 10 minutes. Carefully slice into 6 pieces.

Nutritional Information:

Serving Size: 1 slice

Calories: 255, Fat: 10g, Protein: 28g, Carbohydrates: 12g, Fiber: 2g, Sodium: 600mg

Nutrition Tip:

Fall will be here before we know it – what a perfect time for some comfort! The oats, mushrooms, and peppers add in some extra fiber and nutrients to this classic meatloaf. Use extra-lean ground beef to keep saturated fat low. I paired this with some roasted green beans and baby red potatoes.

Adapted from:


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