Savory Meatloaf

The other day I had a craving for meatloaf. Good, old fashioned meatloaf with gobs of sweet, ketchup-y glaze on top and a heaping side of mashed potatoes. Yum!

My recipe uses oatmeal instead of the traditional breadcrumbs, for added fiber and fewer net carbs. I used lean ground sirloin, although you could also use ground chuck or some combination of ground beef, pork and/or veal if you want to get creative. The secret to this dish is the herbes de Provence, which gives it a subtle, distinctive flavor.

Savory Meatloaf

1 tablespoon olive oil
1/4 cup diced white onion
1 1/2 pounds lean ground beef
3/4 cup quick-cooking oatmeal
3/4 cup milk
1 egg, beaten
1 teaspoon herbes de Provence
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon honey mustard

Preheat oven to 350 degrees.

Saute onion in olive oil over medium-low heat for 5 minutes, or until translucent. Remove from heat. In a large bowl combine onions, beef, oatmeal, milk, egg, herbes de Provence, salt and pepper and knead with your hands until combined. Pack into a greased 9" x 5" loaf pan.


In a small bowl combine ketchup, sugar and mustard; spread evenly over meatloaf. Bake for 1 hour to 1 hour and 15 minutes. Remove from oven and let stand for 5 minutes before serving.