Meat loaf with Mashed Butternut Squash

Serves: 8 Servings

 Ingredients:

1 tablespoons olive oil

1 small onion, diced (1 cup)

8 ounces white button mushrooms, finely diced

1 small carrot, finely grated

2 tablespoons tomato paste

1/2 teaspoon dried thyme

1 clove of garlic, minced

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds extra-lean ground beef (90% lean or higher)

3/4 cup quick-cooking oats

2 large eggs, beaten

2 teaspoons Worcestershire sauce

1 8-ounce can no-salt added tomato sauce

1 Tablespoon prepared mustard

1 tablespoon unsulphered molasses

Directions

Preheat the oven to 350 degrees.

Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.

In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.

In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.

Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove

from the oven and let rest 15 minutes before slicing.

Serving Size: one 1-inch thick slice

Per Serving: Calories 250; Total Fat 12 g; (Sat Fat 4 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 21 g; Carb 14 g; Fiber 2 g; Cholesterol 110 mg; Sodium 370 mg

Mashed Butternut Squash

Time 30 minutes

Serves 6

Ingredients:

2 medium butternut squash (about 4 - 5 lbs)
3 Tbsp unsalted butter
3-4 Tbsp brown sugar
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup 1 % milk)

Directions:

Preheat oven to 400 F. Cut off and discard ends of squash. Peel, cut in 1/2 length wise and remove seeds.

Cut squash in about 3/4 " cubes and place on baking sheet. Stir together melted butter, brown sugar, salt, pepper, and milk. Toss all ingredients together and spread in a single layer. Roast for 30 minutes, turning half way through, or until the squash is very tender. Try not to let it brown. Transfer squash and the pan drippings to a mixing bowl or casserole dish and mash or mix w/ hand mixer until smooth. Season to taste if necessary.