Mushroomy Meatloaf
Ingredients
This recipe is rich in vitamins A, B12, C, K and zinc.
A note about gluten: When made with gluten-free breadcrumbs, this recipe is gluten free.
½ lb.
mushrooms, finely chopped
½ cup
finely chopped onion
¼ tsp.
kosher salt
1 tbsp.
finely minced garlic
1 lb.
93% lean ground beef
1 cup
breadcrumbs*
1 cup
finely chopped kale
2.8 oz. tube
sun-dried tomato purée, such as Gia brand
¼ cup
julienne-cut sun-dried tomatoes in olive oil, drained and blotted dry
¼ cup
Kowalski's Shredded Parmesan Cheese
¾ oz.
finely chopped fresh basil
1
egg, lightly beaten
¼ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- Preheat oven to 350°.
- Heat a large nonstick skillet over medium-high heat; spray lightly with cooking spray.
- Sauté mushrooms and onion with salt in skillet until dark golden-brown and liquid fully evaporates (about 8 min.).
- Add garlic; cook for 1 min. Remove mixture from heat and cool to room temperature.
- In a large mixing bowl, using your hands, completely combine mushroom mixture with remaining ingredients. Shape into a loaf; place in a 9x5" loaf pan.
- Bake in preheated oven until a thermometer inserted in the center of the loaf reaches 160° (about 60 min.); temperature will increase as meatloaf stands.
- Remove from oven; let stand, covered loosely with foil, for 5-10 min. before serving.
