This Mushroom Meatloaf is wonderful! If you love mushrooms as much as I do then you are going to love all the wonderful mushroom flavor this meatloaf has to offer.
Make a classic dish and cut the calories by substituting mushrooms for ground beef. The mushrooms not only offer a great earthy flavor but they also keep the meatloaf moist and the ketchup topping is perfect! I made this for me on Monday and had it all week for lunch. It was awesome!
- 1 pound cremini mushrooms
- 1 tablespoon olive oil
- 1 1/4 cups, onion, finely chopped
- 6 garlic cloves, minced
- 2 tablespoons white wine (optional)
- 2 teaspoons fresh thyme, chopped
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces ground sirloin (90%)
- 1 large egg, lightly beaten
- 1/4 cup ketchup, divided
- Preheat oven to 375 degrees.
- Line a baking sheet with foil.
- Add mushrooms to a food processor in TWO batches; process until minced. NOTE: If you don't have a food processor you can chop them by hand, it just takes a little more time.
- Heat a large skillet with oil; add the onion; saute 3 minutes; add garlic and mushrooms; cook 7 minutes or until all liquid is absorbed and the mushrooms are brown.
- Add (optional) wine and stir.
- Stir in thyme; cool slightly.
- Combine mushroom mixture with panko, salt, pepper, sirloin and egg.
- Mix well until all ingredients are combined TIP: Your hands are the best tools for this job.
- Dump mushroom mixture on prepared pan and form into a 7x3-inch free form loaf.
- Bake 20 minutes.
- Brush on HALF of the ketchup and bake an additional 10 to 15 minutes or until thermometer registers 160 degrees.
- Remove from oven and brush with remaining ketchup.
- Cut into 8 slices.
This recipe is from [Lady behind The Curtain|https://www.ladybehindthecurtain.com
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