Beef and Mushroom Meatloaf

Beef and Mushroom Meatloaf
Makes 12. Core recipe or 4 points per serving.

1 tsp EVOO
1 onion, chopped
3 garlic cloves, pressed
10 oz. fresh sliced mushrooms (I cut super small so my hubby and kids won't know they are there)
3/4 C. beef broth (or make with boillion)
1 1/2 lbs hamb (5 % fat or less)
1 egg
1 tsp. dried oregano
1 tsp. dried basil
1 tsp worcestershire
3/4 tsp. salt
1/4 tsp pepper (I like coarse)

Preheat oven 350. Heat oil in frying pan. Add onion and garlic. Cook stirring constantly until softened, about 2-3 minutes. Add mushrooms, cook, stirring until they release their liquid and start to brown, about 4-5 minutes. Add broth. Bring to boil. Cook, stirring occasionally, until the liquid almost evaporates, 5-6 minutes. Transfer mushroom mixture to bowl and let cool 5 minutes. Add beef, egg, oregano, basil, worcestershire, salt, pepper. Mix until just blended. Bake in muffin tins at 350 for 30 minutes or until meat thermometer reads 160. Loaf would need to bake 60-65 minutes. Cut loaf into 12 slices, 1 serving is 2 slices. Taken from WW Pure Comfort book. Even Jason and the kids liked it.