Name: Cremini Mushroom Meat Loaf
Total time: 55 min
Yield: Serves 4 (serving size: 2 slices)
Ingredients: 1 pound cremini mushrooms; 1 tablespoon canola oil; 1 ¼ cups finely chopped onion; 6 garlic cloves, minced; 2 tablespoons dry sherry; 2 teaspoons chopped fresh thyme; ½ cup panko breadcrumbs {substitute gluten-free panko breadcrumbs if desired}; .63 teaspoon kosher salt; ½ teaspoon black pepper; 8 ounces ground sirloin (90% lean); 1 large egg, lightly beaten; Cooking spray; ¼ cup lower-sodium ketchup, divided; Cauliflower Mash; Browned Butter Peas and Carrots

Mushrooms replace half the beef in our Cremini Mushroom Meat Loaf. Not only do the mushrooms slash calories, they also add deep, earthy flavor while keeping the meat loaf moist. If you follow a gluten-free diet, simply use gluten-free panko breadcrumbs in place of traditional panko breadcrumbs.

Cremini Mushroom Meat Loaf

cremini mushrooms

canola oil

onion

garlic cloves,

dry sherry

thyme

panko breadcrumbs {substitute gluten-free panko breadcrumbs if desired}

salt

black pepper

sirloin (90% lean)

egg,

Cooking spray

lower-sodium ketchup, divided

Cauliflower Mash

Butter

Place half of mushrooms in a food processor; process until minced. Place minced mushrooms in a bowl. Repeat procedure with remaining mushrooms. Rinse and wipe processor clean.


Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add mushrooms; cook 7 minutes or until liquid evaporates and mushrooms begin to brown. Add sherry; cook 1 minute, stirring frequently. Remove from heat; stir in thyme. Cool slightly.


Combine mushroom mixture, panko, and next 4 ingredients (through egg), mixing until well combined. Shape mixture into a 7 x 3-inch free-form loaf on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 20 minutes. Remove from oven; brush with half of ketchup. Bake an additional 10 to 15 minutes or until a thermometer registers 160°. Remove from oven; brush with remaining ketchup. Cut into 8 slices.


I have made this many, many times. At first I was afraid to make it as written and I always used more meat and less mushrooms. But gradually I have come to trust that 1lb. mushrooms works with 8ou meat. The mushrooms make the meatloaf very tender. No one misses the meat! This is a fantastic recipe. The only change I make is to saute the onions for a long time as I do not like crunchy onions. The mushrooms cook longer to until all the water is gone. Don't skip the sherry--it's a flavor must.

This came out better than expected though it takes some time and effort to put together, so a weekend meal for us if we make it again.  Next time, I'd use some A1 sauce in place of the ketchup.  I made the Cauliflower Mash to go with it - great combo!

This turned out much better than I expected.  The flavor was still very "meaty" which made my husband happy, and the mushrooms added a great earthy flavor and kept the loaf really moist.  This was great as leftovers, too!

Really good meatloaf. Love the fact that so much of the meat is replaced with mushrooms. I make a really excellent turkey meatloaf that my youngest son absolutely loves so I don't think this will become my go to meatloaf recipe but I will make again.

Even my not-so-mushroom-loving husband enjoyed this meatloaf.  We thought the texture and flavor were very similar to a traditional meatloaf.  I did add a little something to my ketchup topping (just a dash of Worchesshire sauce, dash of hot sauce, dash of cayenne pepper -- this is standard for our family).  The rest of the recipe we followed exactly.  Served with cauliflower mash and our own version of peas and carrots.

Mushroom flavor was overwhelming. 3 thumbs down from my family. Might be better with some other seasonings to mellow the taste.

We made the meatloaf along with the cauliflower mash and snap peas &amp; carrots sides that were recommended in the magazine.  My husband said this is his favorite meatloaf ever.  The sides were good too - not amazing, but a nice accompaniment.
We couldn't find cremini mushrooms, so we used baby bellas, otherwise, we followed the recipe.  We really enjoyed both the texture and flavor.

I made this for my husband and I.  Although I thought it was tolerable at best my husband requested I never make it again.  The texture was mushy.

Really good meatloaf. Know the potato from Atkins. Also very good.

 This was excellent! I paired it with the cabbage that I think was also in this issue: sauteed cabbage with apples: http://www.myrecipes.com/recipe/sauteed-cabbage-apples-50400000132698/. The next day, I put it with the Thai chile cabbage (in the same recipe) and both were great sides for this meatloaf. A real keeper! 

We thought this was just ok.  The meatloaf didn't have much flavor. I've made much better light meatloaves. We also made the cauliflower mash and the buttered peas and carrots.  Eh.

My family loved this and couldn't believe the low meat to vege ratio.  The only enhancement requested is to include a spicier sauce on top next time.  That is easy enough to do.  This is a definite keeper.  Thank you!

I need to preface this review by stating that about a month ago, I perfected my version of the meatloaf; and this statement was made by my family, not myself. I am well known for overcooking anything which has meat as an ingredient, so this was high praise. The downside of this perfection is that the recipe had a pound of ground sirloin and a pound of ground pork. I decided to try this recipe in the hopes of making a more nutritious meatloaf for my family. I'm happy to say it was a unanimous hit. I followed the recipe up until the addition of the ground meat. We buy our meat from an independent organic francher and it comes frozen by the pound and since I couldn't refreeze the beef and had no other use for 8oz, I added the full 16oz to the recipe. I had to microwave portions of it because some of the beef was pink, even though the thermometer read 160. Both husband and offspring said it was just as good as the full meat version. This is a keeper!

We made this last night with the suggested sides (cauliflower/potato mash and buttered peas and carrots), and it was delicious!  It took longer than suggested because of the time to evaporate the mushroom liquid, and we had to bake it for about 10 more minutes than suggested to get to the proper temperature.  It is not a cheap dish with the cremini mushrooms, but it turned out beautifully and we will make this again!

This is the first time I have made meatloaf for my husband and as the saying goes 'Mikey likes it"! I decreased the garlic just a bit and substituted half the cremini mushrooms for normal mushrooms due to the cost. I only had whole wheat panko on hand but that made no difference. Took a little bit longer to get the moisture out of the mushroom mixture. Mixed together with my hands, maybe could have used the dough blade on my food processor instead. As the meatloaf was baking, the house was filled with wonderful aromas. It was absolutely moist but still held its form from start to finish also even after cutting. At first one tastes the meat/mushroom/garlic followed by the thyme and ending with a hint of the sherry. I would have given one more star for other alternative suggestions to ketchup - this ingredient prompted a debate IF and WHAT is the proper sauce for meatloaf. Will definitely (and have been given the permission to) make again!

cremini mushroom meat loaf

Total: 55 minutes

Servings: 3

Author : Ann Taylor Pittman

Ingredients

Instructions

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