MEATLOAF WITH PORTOBELLO MUSHROOMS
Usually, when I make meatloaf, I just press my mother’s meatball mix into a loaf pan—but that calls for pork, whole eggs, and white breadcrumbs. Not exactly spa cuisine. Instead of going for ground turkey here, I wanted to use lean beef for a richer taste. The portobello mushrooms add moistness, flavor, and bulk—in exchange for very few calories. Serves 4
4 ounces portobello mushrooms, roughly chopped
2 garlic cloves
⅓ cup egg substitute
⅓ cup reduced-sugar ketchup, such as Heinz
12 ounces 93% lean ground beef
¼ cup chopped fresh flat-leaf parsley
½ cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural
½ teaspoon salt
Freshly ground black pepper
1. Preheat the oven to 450°F. Line a baking sheet with foil and set it aside.
2. 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 tablespoon of the ketchup, and puree until the garlic is smooth. Scrape the garlic mixture into the bowl containing the mushrooms.
3. Add the beef, parsley, and panko to the bowl. Add the salt and season with pepper to taste. Using your hands, gently mix the ingredients until they are just combined.
4. On the prepared baking sheet, form the meat mixture into an 8×4×1½-inch loaf. Brush the remaining ketchup over the loaf. Bake until the meatloaf is cooked through, 18 to 20 minutes.
5. Allow the meatloaf to rest for 5 minutes before slicing.
