Umami-rich ’shrooms and tangy accents make meat loaf more veggie-forward, savory, and craveable than ever.
1 tablespoon olive oil
1 cup minced yellow onion
1 (8-oz.) pkg. cremini mushrooms, minced
1 tablespoon reduced-sodium Worcestershire sauce
2 teaspoons fresh thyme leaves
1 teaspoon finely chopped garlic
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 1/2 pounds extra-lean ground beef
1/2 cup whole-wheat panko
2 large eggs
1/4 cup unsalted ketchup
1/2 tablespoon light brown sugar
1/2 tablespoon apple cider vinegar
Added sugars 3g
Calcium 4% DV
Potassium 5% DV
How to Make It
Preheat oven to 350°F. Place a pan of water on bottom rack.
Heat oil in a large skillet over medium-high. Add onion; sauté 3 minutes. Add mushrooms; sauté 3 minutes. Add Worcestershire, thyme, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute.
Gently combine beef, panko, eggs, mushroom mixture, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. For easy cleanup, line an 8 1/2- x 4 1/2-inch loaf pan with foil; let foil overhang edges. Add meat mixture; lightly press into edges. Bake at 350°F on middle rack until loaf center is 160°F, about 1 hour.
Combine ketchup, sugar, and vinegar; brush over loaf top. Increase heat to broil. Broil loaf 10 minutes or until glaze bubbles. Remove from oven; cool 10 minutes. Lift or remove loaf from pan. Cut into 6 slices.
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