Meatloaf With Porcini Mushrooms Recipe

Name: Meatloaf With Porcini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 2 tablespoons chopped fresh basil; 2 tablespoons freshly grated parmesan cheese; 1 whole lightly beaten egg; 1 lightly beaten egg white; salt & freshly ground black pepper (to taste); 1 (6 ounce) can tomato paste; Garnish; fresh basil leaf; 3/4 cup quick-cooking oatmeal (not instant); 2 teaspoons olive oil; 1 finely chopped large onion; 1 finely minced garlic clove; 1 lb extra lean ground beef; 1 casing, removed and finely chopped (optional); 2 tablespoons Dijon mustard, grainy style preferred; 2 tablespoons chopped fresh parsley

Servings: persons

1 ounce dried porcini mushrooms
2 tablespoons chopped fresh basil
2 tablespoons freshly grated parmesan cheese
1 whole lightly beaten egg
1 lightly beaten egg white
salt & freshly ground black pepper (to taste)
1 (6 ounce) can tomato paste
Garnish
fresh basil leaf
3/4 cup quick-cooking oatmeal (not instant)
2 teaspoons olive oil
1 finely chopped large onion
1 finely minced garlic clove
1 lb extra lean ground beef
1 casing, removed and finely chopped (optional)
2 tablespoons Dijon mustard, grainy style preferred
2 tablespoons chopped fresh parsley

1
Soak the mushrooms in 1/2 cup hot water until softened, about 20 minutes. Strain the mushrooms, finely chop, and set aside. Strain the reserved mushroom liquid into a small bowl, stir in the oatmeal, and allow to sit at room temperature.
2
Preheat the oven to 350u00b0F; coat a 9-x-5-x-3 inch nonstick loaf pan with nonstick cooking spray.
3
In a small skillet, heat the oil and saute the onion over medium-high heat, stirring often, until the onion is lightly golden, about 6 to 7 minutes. Add the garlic and stir to just combine the flavors, for 30 seconds. Remove the skillet from the heat, transfer the onions to a large bowl, and allow to cool slightly.
4
Add the remaining ingredients to the onions, including the chopped mushrooms and oatmeal, mixing with your hands until well combined and place in the prepared loaf pan. Spread the tomato paste to cover the loaf.
5
Bake for 1 hour. Remove the pan from the oven and allow it to sit for about 10 minutes to allow the flavors to develop and to make it easier to slice the loaf. Slice and serve the loaf garnished with basil leaves.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 2 tablespoons chopped fresh basil, 2 tablespoons freshly grated parmesan cheese, 1 whole lightly beaten egg, and more.

Yes, Meatloaf With Porcini Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatloaf With Porcini Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions