Beer makes batters better, meat more tender, and sauces more flavorful.
Beef and Portabella Meatloaf
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- #17224
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
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
directions
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.
added by
CookingEvan13
nutrition data
479 calories, 37 grams fat, 9 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
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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.