1 cup finely diced mushrooms
1/2 cup each finely diced red bell pepper, zucchini, and onions
1 tsp minced garlic
1/4 tsp dried basil
1 1/2 lbs (680 g) extra-lean ground beef
1 cup fresh whole wheat bread crumbs or 1/2 cup dry unseasoned bread crumbs
1/4 cup + 2 tbsp barbeque sauce or ketchup
1 pkg (.9 oz/25 g) hamburger seasoning mix (I use club house Superburger, but you can use just about anything)
1/4 cup chopped fresh parsley
1/4 tsp freshly ground black pepper
1/2 cup packed shredded light Monterey Jack, provolone, or mozzarella cheese (2 oz/57 g)
Preheat oven to 375 degrees Fahrenheit. Spray a medium, non-stick skillet with cooking spray. Add mushrooms, red pepper, zucchini, onions, and garlic.
Cook and stir over medium heat until vegetables are tender, about five minutes. Add basil and cook 1 more minute. Remove from heat and set aside.
In a large bowl, combine ground beef, bread crumbs, 1/4 cup barbeque sauce, hamburger seasoning mix, egg, parsley, and pepper. Mix well using your hands.
One a large sheet of waxed paper (or plastic wrap), form meat mixture into a 10×12-inch rectangle.
Make sure edges are nice and straight, not jagged.
|Okay, mine are a little jagged.|
Pinch seam closed.
Transfer meat loaf to a broiler pan that has been sprayed with cooking spray. Bake for 40 minutes.
Remove from oven and spread remaining 2 tbsp barbeque sauce over meat loaf. Return to oven and bake for 10 more minutes, or until meat is cooked through and a meat thermometer inserted in the center registers 160 degrees Fahrenheit. Let meat loaf stand for 5 minutes before slicing.