Author Notes
Mushroom Meatloaf, it's fall, and it's comfort food season! So bring it on! —mtlabor
Ingredients
-
8 ounces
baby portobello mushrooms
-
2
garlic cloves
-
2
eggs
-
1/3 cup
ketchup
-
1/2 pound
ground beef
-
small handful parsley, chopped
-
1/2 cup
panko breadcrumbs
-
salt and pepper, to taste
Directions
-
Preheat oven to 450 F. Line a baking sheet with aluminum foil and set aside.
-
Add mushrooms to a food processor and pulse until they are finely chopped. Scrape into medium bowl. Add garlic cloves to processor and pulse until finely chopped. Add eggs and 1 tablespoon of ketchup to the garlic and puree until smooth. Add garlic/ketchup mixture to mushrooms and mix well.
-
Add in beef, parsley, and panko bread crumbs to mushroom mixture, as well. Using your hands, mix well until everything is well combined. Season with salt and pepper to taste.
-
Form the meat/mushroom mixture into a log and place onto prepared baking sheet. Brush remaining ketchup on top of loaf. Bake until meatloaf is cooked through, about 25-30 minutes.
-
Allow the loaf to rest for about 5 minutes before slicing.
-
We served this with some roasted sweet potatoes and simple gravy. It was absolutely delicious and a great way to welcome comfort food back into our lives! Enjoy guys!
See what other Food52ers are saying.