Beef and Portabella Meatloaf |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love the earthy flavor of portobello mushrooms Ingredients:
1 tablespoon butter |
1 (4 ounce) portabella mushrooms, stem removed, gills scraped and discarded, chopped |
1/2 cup chopped yellow onion |
1/2 cup finely chopped green bell pepper |
2 garlic cloves, minced |
1 lb ground beef |
1/2 lb ground veal |
1 cup coarse dried breadcrumbs |
1/4 cup beef broth |
1 large egg, lightly beaten |
1 tablespoon chopped fresh parsley |
1/2 cup ketchup, divided |
1 tablespoon worcestershire sauce |
tabasco sauce, to taste |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Transfer to a big bowl, add in the remaining ingredients except 1/4 cup ketchup; mix well.
4. Transfer mixture into a lightly sprayed 9 x 5 inch loaf pan and gently pat down.
5. Spread the reserved ketchup on top.
6. Bake about 1 hour, until the loaf is firm and the top is lightly browned.
7. Let stand in the pan for 5-10 minutes before serving.
8. Remove the loaf from the pan and slice to serve.
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