I was happy to come across a meatloaf recipe that’s only half meat, because we love meatloaf but want to eat less. It tastes great and the only difference from a full loaf of meat is a slightly less dense texture.
This is a modified version of a recipe from January/February 2014 Cooking Light magazine. They wanted a pound of mushrooms minced in a food processor. I only like to pull out, assemble, clean, and put away the food processor when it’s imperative – like for pesto – or when there are many things to process, such as all of the vegies for the Harvest Cake. I guess I’m not alone in my hesitation to pull out the processor because the recipe makes the encouraging remark, “Rinse and wipe processor clean.” Really? I don’t have to actually wash it?
It does take a few minutes to mince a pound of mushrooms with a knife, but once you get through the first pass of slicing it gets easier. I think this is the most mushrooms I’ve ever put in a recipe.
This will serve eight slices so I’m going to get two dinners out of it. That will free up a blog day for one of my lectures. <grin> I’ve been wanting to give you some more research on cooking oils – stay tuned.
Mushroom Meatloaf
1 lb minced cremini mushrooms
1 T coconut or avocado oil
1 finely chopped Vidalia onion (~1 ¼ cups)
6 crushed garlic cloves
2 T sherry
2 t chopped fresh thyme
1/2 C gluten-free breadcrumbs
1/2 t sea salt
1/4 t black pepper
½ lb ground steak
1 egg
2 T ketchup
Preheat oven to 375. Add oil to a large skillet over medium-high heat. Add onion and sauté 3 minutes. Add garlic and sauté another minute. Add mushrooms and cook 7 more minutes or until liquid evaporates and mushrooms begin to brown. Add sherry; cook 1 minute, stirring frequently. Remove from heat; stir in thyme. Add everything but the ketchup and mix until well combined. Put in a small, sprayed loaf pan, or shape into a free-form loaf on a parchment-lined baking sheet coated with cooking spray. Bake for 20 minutes. Squeeze ketchup across the top. Bake an additional 15 minutes.
