MEATLOAF WITH PORTOBELLO MUSHROOMS
Usually, when I make meatloaf, I just press my mother's meatball mix into a loaf pan-but that calls for pork, whole eggs, and white breadcrumbs. Not exactly spa cuisine. Instead of going for ground turkey here, I wanted to use lean beef for a richer taste. The Portobello mushrooms add moistness, flavor, and bulk-in exchange for very few calories.
Yield serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚F. Line a baking sheet with foil and set it aside.
- Place the mushrooms in a food processor, and pulse until they are very finely chopped; scrape them into a large mixing bowl. Add the garlic cloves to the food processor and pulse until they are finely chopped. Add the egg substitute and 1 tablespoon of the ketchup, and puree until the garlic is smooth. Scrape the garlic mixture into the bowl containing the mushrooms.
- Add the beef, parsley, and panko to the bowl. Add the salt and season with pepper to taste. Using your hands, gently mix the ingredients until they are just combined.
- On the prepared baking sheet, form the meat mixture into an 8 × 4 × 1 1/2-inch loaf. Brush the remaining ketchup over the loaf. Bake until the meatloaf is cooked through, 18 to 20 minutes.
- Allow the meatloaf to rest for 5 minutes before slicing.
- Fat: 36g (before), 8.9g (after)
- Calories: 520 (before), 212 (after)
- Protein: 21g
- Carbohydrates: 11g
- Cholesterol: 55mg
- Fiber: 2g
- Sodium: 400mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love