Mushroom Meatloaf

Serve this meatloaf with a baked potato or a baked sweet potato, or even a serving of mashed potatoes (1/2 cup). Add in some fresh spinach salad with grapes and mandarin oranges or some steamed veggies. We also like to sautee some mushrooms in Olive Oil Cooking Spray and serve them on top.

MUSHROOM MEATLOAF
1 tsp. Extra Virgin Olive Oil
1 Onion, chopped
3 Garlic Cloves, minced
1/2 (10 oz) package fresh mushrooms, sliced
3/4 c reduced-sodium beef broth
1 1/2 pounds ground lean beef (7% fat or less)
1 Large Egg
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Worcestershire Sauce
3/4 tsp. Salt
1/4 tsp. Ground Pepper

Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring constantly, until softened (2-3 min.). Add mushrooms; cook, stirring until browned (4-5 min.). Add broth; bring to boil. Cook, stirring occasionally, until liquid almost evaporates (5-6 min.).

Transfer mushroom mixture to large bowl; let cool (5 min.). Add beef, egg, oregano, basil, Worcestershire sauce, salt, pepper; mix just until blended. Transfer mixture to broiler rack (sprayed with non-stick spray); form into 4 x 9 inch loaf. Bake at 350 until an instant-red thermometer reads 160 F, 60-65 min. Let stand about 5 min., cut into 6 slices. Serve! Enjoy!

Makes 6 servings.

Nutrition Per Serving: 191 calories, 7 g fat, 3 g sat. fat, 1 g trans. fat, 98 mg. cholesterol, 418 mg. sodium, 4 g carb., 1 g fiber, 26 g. protein, 31 mg. calcium.