Lunch: Cremini Mushroom Meat Loaf Recipe | Myrecipes

Recipe by Ann Taylor Pittman Mushrooms replace half the beef in our Cremini Mushroom Meat Loaf. Not only do the mushrooms slash calories, they also add deep, earthy flavor while keeping the meat loaf moist. If you follow a gluten-free diet, simply use gl

Ingredients

1 pound cremini mushrooms
1 tablespoon canola oil
1 1/4 cups finely chopped onion
6 garlic cloves, minced
2 tablespoons dry sherry
2 teaspoons chopped fresh thyme
1/2 cup panko breadcrumbs {substitute gluten-free panko breadcrumbs if desired}
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces ground sirloin (90% lean)
1 large egg, lightly beaten
Cooking spray
1/4 cup lower-sodium ketchup, divided
Cauliflower Mash
Browned Butter Peas and Carrots

Instructions

Preheat oven to 375 °.
Place half of mushrooms in a food processor; process until minced. Place minced mushrooms in a bowl. Repeat procedure with remaining mushrooms. Rinse and wipe processor clean.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add mushrooms; cook 7 minutes or until liquid evaporates and mushrooms begin to brown. Add sherry; cook 1 minute, stirring frequently. Remove from heat; stir in thyme. Cool slightly.
Combine mushroom mixture, panko, and next 4 ingredients (through egg), mixing until well combined. Shape mixture into a 7 x 3-inch free-form loaf on a foil-lined baking sheet coated with cooking spray. Bake at 375 ° for 20 minutes. Remove from oven; brush with half of ketchup. Bake an additional 10 to 15 minutes or until a thermometer registers 160 °. Remove from oven; brush with remaining ketchup. Cut into 8 slices.

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