Cremini Mushroom Meatloaf
Recipe: #24923
September 25, 2016
Categories: Meatloaf, Steak, Sirloin Steak, Mushrooms, Onions, Southern, Sunday Dinner Oven Bake, Low Calorie, Low Fat, Alcohol, Kosher Meat, Beef Dinner, more
"Lightened up meatloaf! Half beef and half mushroom.....still nice and meaty but half the fat. From Cooking Light"
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
- Cooking spray