Beef/ Uncategorized

Mushroom Meatloaf

Meatloaf gets a bad rap.  Seriously.  Isn’t meatloaf just a really large hamburger in a loaf shape instead of a patty?  Endless ingredients can go into a meatloaf, just like a hamburger. I hold my head high as I declare “I LOVE MEATLOAF!”

Well now before I search for a support group for meatloaf lovers, I should tell you about this particular one.  Mushrooms are a recent palate acquisition.  I hated them for years, then one day, I fell in love with them.  Now I keep at least a pound in the fridge at all times and can add them to almost anything like I do with onions and garlic. I also had copious amounts of green onions, which is another pantry staple, and decided a mushroom, green onion meatloaf sound delightful. 

I know one of the reasons people hate meatloaf is because they tend to be dry, either from over mixing or from not mixing in enough moisture giving elements.  While this meatloaf was delicious, it was so moist, it crumbled easily.  But I’m not complaining one bit.  I used 93% lean beef for health reasons, therefore I compensated for the lack of moisture giving fat with other ingredients.
2 lbs ground beef

½ cup green onions; sliced

1 cup chopped mushrooms (about ½ a pound)

1 medium carrot; grated on the finest setting

2 garlic cloves; grated/minced

⅓ cup oatmeal

1 large / 2 medium eggs

¼ Salt

¼ Pepper

1 tbsp dried parsley/2 tbsp freshly chopped parsley

½ cup ketchup; divided into ¼ cup portions

1 tbsp Parmesan cheese

In a large mixing bowl, add all the ingredients except ¼ cup ketchup and Parmesan cheese. Mix by hand until combined, but take care to not over mix or work the meat.  Gently pat into your loaf pan.  Top with remaining ketchup and parmesan cheese.  Bake at 350º for 45 minutes.  Allow to rest for several minutes before removing from loaf pan and serving.

Thank you for sharing!

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