Crusty Meatloaf


  • 3 pounds lean ground beef
  • 3 egg whites, well beaten
  • 1 cup rolled oats (not instant)
  • ¼ cup dry white wine
  • 3 cloves garlic, minced
  • 1 medium onion, grated
  • ½ cup milk
  • 2 tablespoons tomato paste
  • 2 tablespoons minced parsley
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 2 tablespoons dry bread crumbs
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      297 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 29 grams protein; 89 milligrams cholesterol; 136 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

10 to 12 servings


  1. Preheat oven to 350 degrees.
  2. Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
  3. Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
  4. Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated — whole or sliced — in a conventional oven or a microwave oven or sliced and used for sandwiches.

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