If you are a meatloaf lover, but do not like the extra pounds that come with it, here is your solution that you have been waiting for.What you will find in this recipe is a low fat, healthier way to prepare a meatloaf that is also infused with flavor.The ground mushrooms supply the moisture that leaner cuts of ground beef and veal usually lack,ensuring a juicier meatloaf.
Ingredients are;(1) 1 pound button mushrooms,brushed of dirt(2) 3/4 pound ground round of beef (3) 1/2 pound ground veal (4) 1/2 cup old-fashioned rolled oats(not quick cooking) (5) 1/4 cup pasteurized egg substitute (6) 2 tablespoons minced dry onion (7) 2 teaspoon rubbed sage (8) 2 teaspoon dried thyme (9) 1 teaspoon salt (10) 1/2 teaspoon garlic powder (11) 1/4 teaspoon freshly ground pepper (12) 1/4 teaspoon cayenne pepper,optional (13) 1 medium tomato,sliced paper thin
Preheat oven to 350 degrees.
Place the mushrooms in a food processor fitted with the chopping blade.Pulse once or twice to chop lightly,then process until ground to the consistency of very coarse meal.If you do not have a food processor,chop the mushrooms with a large knife until they look like fine meal,moving knife all over the cutting board as you rock it back and forth.
Scoop a handful of the ground mushrooms into some paper towels.Form a closed packet,then squeeze over the sink to remove all excess moisture.You may have to turn the packet several ways to get all the moisture out of the mushrooms,particularly if your hands are small.Place the squuezed mushrooms in a large bowl and repeat with the remaining ground mushrooms,working in batches.
Making sure hands are clean,crumble the ground rounds and ground veals into the bowl,stir well,and add the oats,egg substitute,onion,sage,thyme,salt,garlic powder,black pepper,and cayenne pepper,if using.Work th mixture through your fingers,squeezing gently until ingredients are well blended and of a uniform consistency.
Shape the mixture into a small loaf,about 8 inches long,like a small football.Place the loaf in a medium baking dish and lay tomato slices over the top,overlapping as necessary to form a line of slices along the length of the loaf.
Bake until well brown and firm,about 50 minutes; an instant-read meat thermometer inserted into the thickest part of the meatloaf should read 165F.Let stand 5 minutes at room temperature before slicing and serving.
This recipe is great if you are trying to manage your weight.