Spicy Meatloaf

Two years ago today, on a cold and snowy afternoon, I married the love of my life. Yes, the Brain and I have been married two years ago today. To celebrate we're having lunch because tonight I have to give a presentation on alternate methods of finding trigonometric identities using the unit circle and the Brain has a golf outing. I think he gets to have more fun. So, as I run off to lunch, I leave you with this delicious and comforting meatloaf that is good for your body and super comforting. I even romanticized the photo... (meatloaf isn't the most photogenic.)

Spicy Meatloaf

adapted from the Weight Watchers New Complete Cookbook

2 tsp olive oil

8 oz. package of baby portabella mushrooms finely chopped

1 onion finely chopped

1 carrot finely chopped

1 celery stalk finely chopped

1 pound lean ground beef

1/2 cup quick cooking oats

1 large egg

2 Tbsp tomato paste

1 Tbsp Worcestershire sauce

5 garlic cloves

1/2 tsp dried rosemary

1/2 tsp dried thyme

pinch dried sage

1/2 tsp sirracha sauce

1/4 cup tomato sauce

Preheat the oven to 350°F; spray a 9-inch square baking dish with cooking spray. In a large nonstick skillet, heat the oil and saute the vegetables for 5 minutes or until softened.

In a large bowl, combine the sauteed vegetables, beef, oats, egg, tomato paste, Worcestershire, garlic, rosemary, sage, thyme, and sirracha sauce. Place in the pan and shape into a loaf about 7x5x2 inches. Bake 30 minutes. Top with the tomato sauce and bake another 30 to 45 minutes. Cut into 8 slices and serve.