By Giant Eagle
Prep Time: 10 min.
Cook Time: 40 min.
Preheat oven to 375°F. Peel and dice onion into ¼-inch pieces. Crack and whisk eggs. Remove thyme leaves from sprigs. Follow microwave instructions for mashed potatoes.
Heat olive oil in a sauté pan on high for one minute. Add onions and cook for 4-5 minutes or until onions are tender. Turn off heat and add Worcestershire sauce and thyme leaves. Fold in frozen veggies to cool mixture down.
In a bowl, combine ground beef, bread crumbs, eggs, salt and pepper. Mix until everything is well combined. Gently fold in the onion-vegetable mixture.
If you have a loaf pan, use that; if not, free forming the meatloaf will work great too. If using a loaf pan, rub the inside with ½ teaspoon of canola oil and pack meatloaf into pan. If free forming, shape meatloaf into a uniform log on a sheet pan greased with ½ tablespoon of canola oil. Place in preheated oven for 20 minutes. Remove from oven – if using a loaf pan remove meatloaf from pan and place on sheet tray. Spread meatloaf with mashed potatoes making sure it is in an even layer. Place back in oven for 15 minutes, or until it reaches a minimum internal temperature of 160°F.
After meatloaf has rested for 5 minutes, slice and serve!
Approximate Nutritional Information (Per serving):
Calories 550, Fat 30g, Sat. Fat 11g, Trans Fat 0.5g, Cholesterol 180mg, Sodium 1030mg, Total Carbohydrate 41g, Fiber 3g, Sugars 6g, Protein 29g
ALLERGEN INFORMATION: : Tree Nut-Free, Peanut-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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