MUSHROOM MEATLOAF
Serve this mushroom meatloaf with marsala wine sauce or brown gravy and pair it with a side of mashed potatoes and sauteed greens.
Provided by The Cooking Jar
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Pulse the onions, garlic and mushrooms in a food processor until finely chopped.
- Combine ground beef, breadcrumbs, mushroom mixture, eggs and seasonings and mix thoroughly.
- Shape it into a loaf with your hands and place it on a greased baking sheet.
- Bake at 350°F for 45 minutes or until a meat thermometer reads 160°F in the center of the meatloaf.
- Let it stand for 10 minutes before slicing.
- Dish and serve hot with gravy of your choice.
- Enjoy!
BEEF AND PORTABELLA MEATLOAF
Provided by CookingEvan13
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F. With a knife or a tsp., gently scape away the gills (the black portion underneath the caps) from the mushroom caps. Place mushrooms in food processor with garlic, Italian seasoning, red pepper and salt and process until finely chopped but not pasty. Transfer mushroom mixture into a large bowl; combine with beef, breadcrumbs, eggs, Worcestershire sauce and all but 2 tbsp. tomato paste. Gently press the mixture evenly into an 8x4x2-inch loaf pan, forming a rounded loaf. Spread remaining tomato paste over top (Can be made ahead. Cover and refrigerate over night). Bake, uncovered, 1 hour and 10 minutes, or until an instant read thermometer inserted in center of loaf registers 180 degrees F. Let meatloaf stand 10 minutes, then carefully unmold onto a cutting board and slice.
Nutrition Facts :
PORTOBELLO BEEF BURGUNDY
Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef-loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce-are sure to have your guests asking for seconds of this potluck pleaser! -Melissa Galinat, Lakeland, Florida
Provided by Taste of Home
Categories Dinner
Time 8h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,
Nutrition Facts : Calories 321 calories, Fat 15g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 552mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
BEEF AND PORTABELLA MEATLOAF
Make and share this Beef and Portabella Meatloaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- In a small skillet over medium heat, melt the butter; add in mushroom, onion, bell pepper, and garlic; stir/saute about 5 minutes, until tender.
- Transfer to a big bowl, add in the remaining ingredients except ¼ cup ketchup; mix well.
- Transfer mixture into a lightly sprayed 9 x 5 inch loaf pan and gently pat down.
- Spread the reserved ketchup on top.
- Bake about 1 hour, until the loaf is firm and the top is lightly browned.
- Let stand in the pan for 5-10 minutes before serving.
- Remove the loaf from the pan and slice to serve.
Nutrition Facts : Calories 354.3, Fat 17.8, SaturatedFat 7.2, Cholesterol 122.8, Sodium 805.6, Carbohydrate 21.9, Fiber 1.6, Sugar 7.2, Protein 26.1
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
1770 HOUSE MEATLOAF
Provided by Ina Garten
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
- Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt and pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
- Add the onion mixture and the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
- Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 degrees F to 160 degrees F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
- Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.)
- Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
LAURIE'S LOW-CARB MEATLOAF
Make and share this Laurie's Low-Carb Meatloaf recipe from Food.com.
Provided by mammafishy
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix meat and other ingredients.
- Shape into a firm oval loaf in shallow baking pan.
- Bake for 1 hour.
- Makes 6 servings.
- Laurie's Note: Total 11 carbs.
- This was really good- very moist.
- When I removed it from the oven the baking pan was full of fat.
- I didn't pour it off; just let the meatloaf sit and soak it back up.
- Lana's Note: We like our meatloaf a little drier, so I drained off the fat.
- I have tried this recipe both ways& both are very good.
BEEF AND PORK MEATLOAF
Make and share this Beef and Pork Meatloaf recipe from Food.com.
Provided by kbmidura
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix meats.
- Mix spices, bread crumbs, Worcestershire sauce, salt, pepper together.
- Lightly beat eggs with water.
- Chop up mushrooms.
- Combine all the above, shape into a loaf, cover lightly with foil, and bake at 350°F for about one hour, removing the foil after 30 minutes.
Nutrition Facts : Calories 420.6, Fat 25.4, SaturatedFat 9.5, Cholesterol 190.8, Sodium 601, Carbohydrate 7.3, Fiber 0.5, Sugar 0.9, Protein 37.9
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