Shiitake Lean Beef Meatloaf With Sprouted Grain Bread
Mushrooms and sprouted grain bread add texture and flavor to this meatloaf recipe.| By Ulli Stachl
Shiitake mushrooms are an excellent source of vitamin B2, zinc, and vitamin D. These nutrient-rich fungi have a meaty texture so you can cut down on extra ground meat in this meatloaf recipe. Plus, the sprouted grain bread is a nuttier alternative to dry bread crumbs and is easier to digest.
- 2 slices sprouted grain bread, torn into small pieces, about 1 1/2 cups
- 1 cup milk
- 1 tbsp grapeseed oil
- 1 cup finely chopped shiitake mushrooms
- 1 cup finely chopped carrots
- 1 cup finely chopped onions
- 1 tbsp dried marjoram
- 1 clove garlic, finely chopped
- 1 tsp salt
- freshly ground pepper
- 1 egg
- 1 lb lean ground beef
1. Preheat oven to 350°F.
2. In a bowl, cover the bread in the milk and set aside for about 30 minutes.
3. Meanwhile, warm the oil in a saute pan and cook the mushrooms, carrots, and onions for about 4 minutes, stirring occasionally, until veggies start to get soft. Set aside to cool a bit.
4. Mash the soaked bread until it falls apart. Squeeze out any excess milk but still keep the bread moist. This is called a "panade" and will help you keep your meatloaf wet. You can save the extra milk for another use, such as bread pudding.
5. In a large bowl, gently combine the bread panade, the cooled and cooked onions, carrot and mushroom mix, marjoram, salt, pepper, soy sauce, egg, and ground beef.
6. In a baking dish, form the mixture into a loaf. Place into the oven and bake for 45 minutes until fully cooked. Enjoy!