Mushroom meatloaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 5 | cups | Sliced mushrooms; 12 ounces |
| 1 | Sweet red pepper; finely chopped | |
| 1 | Onion; choppd | |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Dried basil |
| 1 | Egg; beaten | |
| ¼ | cup | Chili sauce |
| ½ | cup | Dry bread crumbs |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | pounds | Lean ground beef |
| 2 | tablespoons | Flour |
| 1½ | cup | Nonfat beef broth |
| 2 | teaspoons | Red wine vinegar |
Directions
In a large non stick skillet, heat oil over med. heat; cook mushrooms, peppers, onion, garlic and basil, stirring often for 15 mins. or until onions are softened and liquid is evaporated. Set aside. In bowl, stir together egg, chili sauce, bread crumbs, salt and pepper. Mix in beef, then 1 cup of mushroom mixture. Pack lightly into ungreased 8"x 4" loaf pan.
Bake in 350 degree oven for 60-75 mins. Let stand for 5 mins. Drain off fat. Meanwhile in same skillet., sprinkle flour over remaining mushroom mixture and return to med. heat. Cook stirring for 1 min. Whisk in broth and vinegar, bring to a boil. Reduce heat and simmer, stirring for 5-8 mins. or until thickened. Serve gravy with meatloaf.
Source Canadian Living Magazine Mar. 98 Formatted for mastercook by Carol Floyd--c.floyd@arnprior. com
Recipe by: Canadian Living Magazine Mar./98 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998