4 ounces portobella mushroom caps
5 cloves garlic, chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 3/4 pound ground beef
1 cup soft breadcrumbs
2 eggs, beaten
2 tablespoons Worcestershire sauce
5 tablespoons tomato paste, divided
Heat the oven to 350 degrees F. With a knife or a tsp., gently scape away the gills (the black portion underneath the caps) from the mushroom caps.
Place mushrooms in food processor with garlic, Italian seasoning, red pepper and salt and process until finely chopped but not pasty. Transfer mushroom mixture into a large bowl; combine with beef, breadcrumbs, eggs, Worcestershire sauce and all but 2 tbsp. tomato paste. Gently press the mixture evenly into an 8x4x2-inch loaf pan, forming a rounded loaf. Spread remaining tomato paste over top (Can be made ahead. Cover and refrigerate over night).
Bake, uncovered, 1 hour and 10 minutes, or until an instant read thermometer inserted in center of loaf registers 180 degrees F. Let meatloaf stand 10 minutes, then carefully unmold onto a cutting board and slice.
CookingEvan13
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
September 18, 2011
Loved the flavor of this meatloaf! The texture was crumbly though so it was hard to slice. I may not have let it sit long enough before attempting to slice. I still rated it 5 stars since it really was one of the more tasty meatloaf recipes we've tried!
July 24, 2005
This meal was delicious and pretty easy.