For a healthier meat loaf, Restaurant Divided host and weight-loss guru Rocco DiSpirito cuts back the meat and swaps in mushrooms. He uses earthy creminis along with ground beef and turkey for a loaf that’s moist and tasty.
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Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
10 ounces cremini mushrooms
2 cups puffed rice cereal
2/3 cup fat-free, low-sodium chicken broth
2 large egg whites, lightly beaten
4 garlic cloves, chopped
1/2 cup ketchup or low-sugar ketchup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound lean ground beef
3/4 pound lean ground turkey
How to Make It
Step 1 Ingredients
Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper. In a food processor, pulse the mushrooms until finely chopped and scrape into a large bowl. Add the cereal and chicken broth to the processor and pulse until the cereal is coarsely crushed. Add to the mushrooms along with the egg whites, garlic, 1/4 cup of the ketchup and the salt and pepper. Add the beef and turkey and mix well with your hands.
On the prepared baking sheet, shape the meat mixture into a 12-by-5-inch oval and spread the remaining 1/4 cup of ketchup on top. Bake for 30 minutes, until an instant-read thermometer inserted in the center of the loaf registers 165°. Let stand for 5 minutes before slicing.
The uncooked meat loaf can be refrigerated overnight. Bring to room temperature before baking.
Mashed potatoes and roasted tomatoes.
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