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Prep Time
15 mins
Total Time
45 mins
Serves 4


2 tbsp
Compliments Balance Zesty Italian Dressing
30 mL
1 cup
finely chopped portabella mushrooms
250 mL
1/2 cup
each shredded carrot and finely chopped onion
125 mL
cloves garlic, minced
1 cup
tomato & herbs pasta sauce, divided
250 mL
1/3 cup
Quick Oats
75 mL
egg whites, beaten
1/2 tsp
each salt and pepper
2 mL
1 lb
extra lean ground beef
500 g


Step 1

Preheat the oven to 375°F (190°C). Heat the salad dressing in a non-stick skillet set over medium heat. Sauté the mushrooms, carrot, onion and garlic for 5 to 7 min. or until softened. Cool slightly; transfer to a large bowl and stir in 1/2 cup (125 mL) of the pasta sauce, oats, egg whites, salt and pepper. Add the beef and mix gently to combine.

Step 2

Lightly spray 8 cups of a muffin pan with cooking spray. Divide the mixture between the cups, pressing gently to compact the meat. Spoon an equal amount of the remaining pasta sauce over the meatloaves. Bake for 30 min. or until a thermometer inserted into the thickest portion of the meat registers 160°F (71°C). Cool for 5 min. before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
2 meatloaves
11 g
Saturated Fat:
4 g
15 g
3 g
70 mg
32 g
680 mg
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