 |
MeatloafwithPorcini Mushrooms
Comfort foods are steeped in tradition and recipes can be handed down for literally generations.
The downside to many comfort foods is that they're usually quite high in fat.
It's usually the fat that adds flavor and the flavor rewards us with the "comfort".
Marilyn and I and between our two families, we've tried many, many versions of meatloaf and there is rarely one that we didn't like.
This recipe however, is like a shining star!
There is a ton of flavor and the greatest aspect is that it's moist and low fat.
This is a wonderful low fat meatloaf that's sure to please your family.
It did ours!
Serving: 10
Prep Time: 25 minutes
Cook Time: 78 minutes
Total Time: 103 minutes
Ingredients
1 ounce dried porcini mushrooms.
2 freshly chopped tbsp basil.
2 tbsp. freshly grated Parmesan cheese.
1 whole lightly beaten egg.
1 lightly beaten egg white.
to taste sea salt and freshly ground pepper.
1 6 oz. can tomato paste.
Garnish: fresh basil leaves .
3/4 (not instant) cup, quick cooking oatmeal.
2 tsp. extra virgin olive oil (EVOO).
1 finely chopped large sweet onion.
1 finely minced clove garlic.
1 lb. very lean ground beef.
1 casing removed and finely chopped (optional) lean turkey sausage.
2 grainy style preferred tbsp. Dijon mustard.
2 freshly chopped tbsp. parsley.
Meatloaf Prep;
1. Soak the mushrooms in 1/2 cup hot water until softened, about 20 minutes.
Strain the mushrooms, finely chop, and set aside.
Strain the reserved mushroom liquid into a small bowl, stir in the oatmeal, and allow to sit at room temperature.
2. Preheat the oven to 350°F.
Coat a 9-x-5-x-3 inch non-stick loaf pan with non-stick cooking spray.
3. In a small skillet, heat the oil and sauté the onion over medium-high heat, stirring often, until the onion is lightly golden, about 6 to 7 minutes.
Add the garlic and stir to just combine the flavors, for 30 seconds.
Remove the skillet from the heat, transfer the onions to a large bowl, and allow to cool slightly.
4. Add the remaining ingredients to the onions, including the chopped mushrooms and oatmeal, mixing with your hands until well combined and place in the prepared loaf pan.
Spread the tomato paste to cover the loaf.
5. Bake for 1 hour.
Remove the pan from the oven and allow it to sit for about 10 minutes to allow the flavors to develop and to make it easier to slice the loaf.
Slice and serve the loaf garnished with basil leaves.
Serves 8 to 10.
Cook Note: A meat loaf cooked in a loaf pan will be juicier than one patted into a shape and cooked in a larger pan.
Do-Ahead Prep: The meat loaf can be shaped earlier in the day, wrapped tightly, and refrigerated until ready to cook.
Now that's a "meatyloaf"!
Based on individual serving.
Calories: 200
Total Fat: 10 g
Carbohydrates: 11 g
Protein: 17 g
_________________________________________________________________
_________________________________________________________________
For your convenience & for further search info, just type your search words into the “Searchbox” below
|
