{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Meatloaf",
 "description": "A tender oven meatloaf with a tomato glaze, a plain weeknight dinner that slices for sandwiches the next day.",
 "recipeYield": "8 servings",
 "totalTime": "PT1H30M",
 "recipeCategory": "Dinner",
 "recipeIngredient": [
  "1 lb 85% lean ground beef",
  "2 cups cooked brown lentils, unsalted (about 400 g)",
  "1 medium onion, peeled and grated",
  "2 large eggs",
  "½ cup whole milk",
  "¾ cup (60 g) old-fashioned rolled oats",
  "2 cloves garlic, minced",
  "1 tsp salt",
  "½ tsp black pepper",
  "1 tsp dried thyme",
  "3 tbsp no-salt-added tomato paste",
  "2 tbsp water, for the glaze",
  "1 tbsp yellow mustard"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 350 °F. Line a rimmed baking sheet with foil."
  },
  {
   "@type": "HowToStep",
   "text": "Mix the eggs, milk, oats, onion, garlic, salt, pepper and thyme in a big bowl. Let it sit 5 minutes so the oats soak up the milk. Mash the lentils lightly with a fork, so about half are broken."
  },
  {
   "@type": "HowToStep",
   "text": "Add the beef and lentils and mix with your hands until it just holds together. Overmixing makes a tight, dry loaf."
  },
  {
   "@type": "HowToStep",
   "text": "Shape it on the sheet into a loaf about 9 inches long and 4 inches wide. Bake 35 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "While it bakes, stir the tomato paste, water and mustard together until smooth for the glaze. Set aside a quarter of it for the table."
  },
  {
   "@type": "HowToStep",
   "text": "Spread the rest of the glaze over the loaf and bake 25 to 30 minutes more. It is done when the glaze is dark and a thermometer in the middle reads 160 °F. Ground meat must reach 160 °F, so check the middle, not the end."
  },
  {
   "@type": "HowToStep",
   "text": "Rest 10 minutes, then cut into 8 slices. Pass the glaze you set aside."
  },
  {
   "@type": "HowToStep",
   "text": "Leftovers: cool and refrigerate within 2 hours. To freeze, wrap slices in pairs, dated; thaw overnight in the fridge. Reheat slices to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "225 kcal",
  "proteinContent": "18.9 g",
  "carbohydrateContent": "18.7 g",
  "fatContent": "8.4 g",
  "saturatedFatContent": "3.1 g",
  "sugarContent": "at least 3.1 g (1 row carries no value)",
  "sodiumContent": "367 mg",
  "fiberContent": "5.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/meatloaf.jpg",
 "imageAlt": "Meatloaf with a ketchup glaze on top, two slices cut, on a sheet",
 "url": "https://asharedpalate.com/meatloaf"
}