Contributed by: News Canada
(NC) - The secret to a moist meat loaf is the addition of mushrooms and it makes it lower in fat as well. For a faster baking time see the tip below. Remember, leftover meat loaf makes great sandwiches or even add a slice to a salad plate!
Preparation time: 10 minutes - Cooking time: 45-50 minutes
In large bowl mix 1/4 cup (50 mL) ketchup, garlic, seasonings, Worcestershire sauce and egg. In food processor finely chop 1/2 lb (250 g) mushrooms; stir into ketchup mixture. Add onion, chicken and breadcrumbs; mix well.
Pack mixture into 5 X 9-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven 45-50 minutes or until juices run clear. Let stand 5-10 minutes.
Heat oil for topping in large skillet over medium - high heat; saute mushrooms about 5 -7 minutes or until starting to brown. Sprinkle with thyme and garlic; saute I minute. Set aside.
Loosen edges of meat loaf with a knife; drain juices into pan with mushrooms. Turn meatloaf upside down on cutting board or serving platter. Spread remaining 1/4 cup (50 mL) ketchup on meat loaf. Slice and serve topped with sauteed mushrooms.
Pack 1/2 cup (125 mL) mixture into 8 large muffin pans or custard cups. Spread the tops with remaining ketchup. Bake for 15-20 minutes or until juices run clear; let sit 5 minutes then loosen the edges and remove to serve with sauteed mushrooms.
Substitute 1 lb (500 g) Shiitake or Portabella, and saute for the topping.
Add 1/4 - 1/2 tsp (1-2 mL) hot red pepper flakes with the seasonings and substitute barbecue sauce for ketchup.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
Serving Size: Makes 8 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|