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Cremini Mushroom Meatloaf

"Lightened up meatloaf! Half beef and half mushroom.....still nice and meaty but half the fat. From Cooking Light"

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Prep Time: 15m

Cook Time: 50m

   

Servings: 4  

 
 
  • 4.5000

I scaled this back for 1 serve but used 3 ounces of lean beef mince for a very generous meatloaf and I put on half the sauce for the first 10 minutes of cooking and the second half for the last 10 minutes of cooking at 170C fan forced and I.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 pound cremini mushrooms
  • 1 tablespoon oil (canola oil)
  • 1 1/4 cups yellow onion, finely chopped
  • 6 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 teaspoons fresh thyme, chopped
  • 1/2 cup panko bread crumbs
  • 5/8 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces beef sirloin (ground)
  • 1 large egg (lightly beaten)
  • 1/4 cup low-sodium ketchup (divided)
 

What You Will Need



  • Cooking spray
  How to Make
 
 

Step 1

Preheat oven to 375°.

Step 2

Place half the mushrooms in a food processor; process until minced. Place minced mushrooms in a bowl. Repeat procedure with the remaining mushrooms. Rinse and wipe processor clean.

Step 3

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Add mushrooms, cook 7 minutes or until the liquid evaporates and the mushrooms begin to brown. Add sherry; cook 1 minute, stirring frequently. Remove from heat; stir in the thyme. Cool slightly.

Step 4

Combine mushroom mixture, panko, and next 4 ingredients (through egg), mixing until well combined. Shape mixutre 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 the ketchup. Bake an additional 10 to 15 minutes or until a thermometer registers 160°. Remove from the oven; brush with the remaining ketchup. Cut into 8 slices.

  Nutritional Facts
 
 
  • Serving Size: 1 (263.5 g)
  • Calories 317.9
  • Total Fat - 22.2 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 95.8 mg
  • Sodium - 467.4 mg
  • Total Carbohydrate - 17.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 8.6 g
  • Protein - 13.8 g
  • Calcium - 64.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
2 reviews

This is a really tasty meatloaf. I did cut the mushrooms back to 8 oz and get the rest of the ingredients the same...I think 16 oz would be too much because the meatloaf the way I made it was a great mix of beef and hearty mushrooms. I also am not a fan of ketchup, so I put some marina sauce on top of the meatloaf midway through cooking, but didn't put any more on at the end. Very tasty and this would be great for anyone trying to cut back on red meat or get more veggies into their diet.

 

Review by karenstl

I scaled this back for 1 serve but used 3 ounces of lean beef mince for a very generous meatloaf and I put on half the sauce for the first 10 minutes of cooking and the second half for the last 10 minutes of cooking at 170C fan forced and I thoroughly enjoyed the rich taste the mushrooms gave to the meat, thank you breezermom made for First Time tag game at FF&FF.

 

Review by ImPat