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Rocco's meatloaf with portabello mushrooms by Debbie Royer serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

meatloaf

Ingredients:

4 oz

portabello mushrooms roughly chopped2

2 cloves

garlic

1/3 cup

egg substitute

1/3 cup

reduced sugar ketchup

12 oz

93%lean ground beef

1/4 cup

chopped flat leaf parsley

1/2 cup

whole wheat panko crumbs

1/2 tsp

salt

fresh ground pepper

Directions:

Preheat oven to 450 degrees. line baking sheet with foil and set 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 tbsp of the ketchup, and puree until the garlic is smooth. Scrape the garlic mixture into the bowl containing the mushrooms. Add beef, parsley and panko to the bowl. Add salt and 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 8x4x1 1/2" loaf. Brush the remaining ketchup over the loaf. Bake until the meatloaf is cooked through, 18-20 minutes. Allow meatloaf to rest for 5 minutes before slicing.

Categories:

Low Calorie
Main Dishes