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.
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.
VEGETARIAN MUSHROOM MEATLOAF
Vegetarian meatloaf has never been so easy (or so delicious)! With ingredients like mushroom, Impossible beef, and of course the ketchup topping, you'll love this plant-based twist on an old classic.
Provided by Sarah Bond
Categories Main Dishes
Time 1h10m
Number Of Ingredients 12
Steps:
- Blitz: Preheat oven to 350°F (186°C). Add mushrooms, onion, and garlic to a food processor. Blitz until roughly broken down (you may need to work in batches, depending on the size of your food processor).
- Mix: Stir together mushroom mixture and all remaining Meatloaf ingredients.
- Topping: In a separate bowl, stir together all Ketchup Topping ingredients.
- Assemble: Line a loaf pan (9x5 inch) with parchment paper. Spoon mushroom meatloaf mixture into the pan, pressing to fill any gaps or empty corners. Spoon half of the Ketchup Topping onto the meatloaf, spreading it evenly over the whole top.
- Bake: Bake, uncovered, for 30 minutes. Remove from oven, spread the remaining ketchup over the meatloaf, then bake for another 30 minutes. Let cool slightly before cutting into slices and serving.
Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 29 g, Protein 17 g, Fat 10.3 g, SaturatedFat 4.7 g, Cholesterol 55 mg, Sodium 787 mg, Fiber 4.5 g, Sugar 9.6 g
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 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
HEARTY MUSHROOM SOUP
A satisfying and low-fat vegetarian soup that's a good source of folic acid
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 1h
Number Of Ingredients 12
Steps:
- Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.
- Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.
Nutrition Facts : Calories 245 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.13 milligram of sodium
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