Meatloaf with Portobello Mushrooms

1. 1

   Preheat the oven to 450 F. Line a baking sheet with foil and set it aside.

2. 2

   Place the mushrooms in a food processor, and pulse until they are very finely chopped; scrape them into a large mixing bowl.

3. 3

   Add the garlic cloves to the food processor and pulse until they are finely chopped.

4. 4

   Add the egg substitute and 1 tablespoon of the ketchup, and puree until the garlic is smooth.

5. 5

   Scrape the garlic mixture into the bowl containing the mushrooms.

6. 6

   Add the beef, parsley, and panko to the bowl.

7. 7

   Add the salt and season with pepper to taste.

8. 8

   Using your hands, gently mix the ingredients until they are just combined.

9. 9

   On the prepared baking sheet, form the meat mixture into an 8 x 4 x 1 1/2-inch loaf.

10. 10

    Brush the remaining ketchup over the loaf.

11. 11

    Bake until the meatloaf is cooked through, 18 to 20 minutes.

12. 12

    Allow the meatloaf to rest for 5 minutes before slicing.

13. 13

    Fat: 36g (before), 8.9g (after)

14. 14

    Calories: 520 (before), 212 (after)

15. 15

    Protein: 21g

16. 16

    Carbohydrates: 11g

17. 17

    Cholesterol: 55mg

18. 18

    Fiber: 2g

19. 19

    Sodium: 400mg

* Per serving · 4 servings · Values may vary.

No additional tips available.