Modified from Everyday with Rachael Ray
3/4 cup rolled oats
1 onion, diced (they did this in the food processor, I just diced it)
1 1/2 tsp oil (they used olive, I used vegetable)
1 (12 oz) jar of roasted red peppers, drained
1/2 cup grated parmesan cheese
2 tsp dried parsley (they used fresh - 2 tbsp)
1 large egg plus 1 egg white
salt and pepper
1 1/2 lbs ground beef (they used 93% lean, I used what was in my freezer)
Preheat oven to 375. Using the food processor, coarsely grind the oats and then put in a large bowl. Dice (or use the food processor) the onion. Sauté the onion in oil over medium heat until tender. Remove from heat and let cool.
Puree the roasted peppers, set aside 1/3 cup. Mix rest into the oats with the cooked onion, 6 tbsp Parmesan cheese, parsley, egg, egg white, salt and pepper. Mix in ground beef.
Put meat mixture into a loaf pan and spread reserved roasted pepper puree on it. Bake for 50 minutes then sprinkle remaining 2 tbsp of Parmesan on top and bake another 5 minutes. Let stand for 10 minutes before slicing.
Serves 4.