NEW CLASSIC MEATLOAF
Steps:
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
- In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
- In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
- Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
- Serving Size: one 1-inch thick slice
Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 370 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 21 grams
MUSHROOM MEATLOAF
This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!
Provided by RC2STEP
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
- Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g
FALAFEL MUSHROOM LOAF
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Provided by Katherine Sacks
Categories Mushroom Dinner Vegan Vegetarian Healthy Chickpea Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 24
Steps:
- Make the Meatloaf:
- Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
- Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl.
- Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
- Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
- Make the Tahini Sauce:
- While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
- Serve the meatloaf:
- Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
- Do ahead
- Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.
SWISS MUSHROOM LOAF
I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent not only as an appetizer but also as a side for pasta or chili. -Heidi Mellon, Waukesha, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.
Nutrition Facts : Calories 214 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 372mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
CREAMY MUSHROOM MEATLOAF
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
- Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
- Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
- Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
- Remove from heat and stir in heavy cream.
- Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Remove pan from the oven and gently remove meatloaf to a serving platter.
- Skim off any extra fat from the surface of the sauce.
- Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g
MUSHROOM MEAT LOAF
Although I don't consider myself much of a cook, I'm really proud of this recipe. The meat loaf is tender and moist, and the sauce has a nice, subtle spiciness to it. The mushrooms and ground turkey are an unexpected yet delicious combination. -Tyler Sherman, Williamsburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf. , Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours., Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.
Nutrition Facts : Calories 194 calories, Fat 8g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 648mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
VEGETARIAN MUSHROOM LOAF
I got this recipe from the wife of an attorney I used to work for. She made it one day when she had us over for dinner. They were vegetarians. We were not. But, we loved it and I asked her for the recipe. I still make it when we have vegetarian guests or when we feel like having it ourselves. It is quite good.
Provided by OceanLuvinGranny
Categories Potato
Time 1h10m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease 9x13 pan.
- Mix all ingredients together and place in greased pan.
- Bake 1 hour or until set, being careful not to burn.
- Remove from oven and let stand 10 minutes before cutting in squares.
- Serve hot with brown gravy or mushroon gravy over the top.
Nutrition Facts : Calories 219.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 87.4, Sodium 701.6, Carbohydrate 21.6, Fiber 4.8, Sugar 2.2, Protein 16.6
CAJUN MUSHROOM LOAF
Provided by The Hearty Boys
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Put the butter into a 4-quart pot and place over medium heat. When the butter has melted, add the onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a bit. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside.
- Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture 1 serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well.
- Spray the loaf pan with nonstick spray, line with parchment paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60 to 70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.
MUSHROOM AND MEAT LOAF
Provided by Craig Claiborne
Categories dinner, main course
Time 2h
Yield 6 - 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees.
- Slice the mushrooms on a flat surface. There should be three or four cups.
- Heat the butter in a skillet and add the onions. Cook until wilted and add the mushrooms. Cook until the mushrooms give up their liquid. Cook until this liquid evaporates.
- Put the pork and veal in a mixing bowl and add the mushroom and onion mixture. Add the nutmeg, bread crumbs, pepper flakes, a generous grinding of pepper, egg, heavy cream and chopped dill. Blend well with the hands.
- Pack the mixture into a 9-by-5-by-3-inch loaf pan and smooth it over on top. Spoon the tomatoes on top and arrange the dill sprigs in the center.
- Place the loaf pan in a larger pan and pour water around it. Bring the water to the boil on top of the stove and then place in the oven. Bake one to one and one-half hours or until a meat thermometer in the center of the loaf registers 160 degrees.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 5 grams, Sodium 159 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM MEATLOAF
Trust me this isn't an ordinary meat loaf. My husband hates onions and mushrooms but he doesn't even know they are in it! Both of us hate traditional meat loaf, so I surfed through the internet until coming across something without catsup. Once I varied the ingredients a little bit, it turned out awesome.if you have a Magic Bullet (60 bucks at Wal-mart, use it to make bread crumbs instead of tearing, the bread, it comes out a lot nicer. I also use double the amount of Worcestershire sauce in mine because I like it a lot.
Provided by Experiment 624
Categories Meat
Time 1h10m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F.
- chop mushroom and onion to approximately 1/4 inch pieces.
- If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool.
- In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well.
- Next add the bread and blend into the mix.
- Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together).
- Spread the mixture evenly into a bread loaf pan (9x5x3-inch).
- Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red.
- Let stand for 10 minutes before slicing and serving.
SWISS MUSHROOM LOAF
Make and share this Swiss Mushroom Loaf recipe from Food.com.
Provided by loof751
Categories < 60 Mins
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Using a serrated knife, cut bread diagonally into 1-inch thick slices to within 1 inch of the bottom of the loaf. Repeat in the opposite direction.
- Cut the Swiss cheese into 1/2 inch cubes. Stuff cheese cubes and mushroom slices into the slits in the bread.
- Combine the butter, poppy seeds, minced garlic, seasoned salt, ground mustard, and lemon juice in a microwavable dish. Cover and microwave on high for about 2 minutes, until butter is melted. Stir to combine well.
- Spoon butter mixture over bread.
- Wrap bread in foil and bake at 350 degrees for about 40 minutes.
Nutrition Facts : Calories 298.3, Fat 15.6, SaturatedFat 9.1, Cholesterol 41.4, Sodium 361.4, Carbohydrate 27.6, Fiber 1.4, Sugar 2.8, Protein 12
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5/5 (5)Total Time 30 mins
- Turn your oven to 220C (425F). Line a large 900g (2lb) loaf pan approx 29cm x 17cm x 7.5cm (11in x 6,5in x 3in) with baking paper (parchment).
- Slice each mushroom into 3-4 slices (the thinner they are the quicker they'll cook). Heat a large saucepan on a high heat. Add a little oil then add the mushrooms and cook, stirring often on a high heat for 7-8 minutes or until they are browned and most of the liquid that comes out of them as they cook has evaporated.
- Remove pot from the heat. Add seeds / almond meal and 1 teaspoon salt. Using a stick blender, stab and puree until most of the seeds and mushrooms are no longer individually visible.
- Add the eggs and stir to combine. Spoon the mixture into your prepared tin and smooth the top.
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