• CRAIG BRYAN

Healthy Recipe, Meat-Lite Meatloaf



You don’t have to go all-out vegetarian to eat less meat, and this recipe is the perfect example. You only need a half-pound of meat for this updated version of meatloaf, with hearty lentils and savory mushrooms. Try with ground turkey for less fat.

Ingredients


  • 8 ounces (227g) white mushrooms

  • 1 tablespoon olive oil

  • 1 cup (114g) onion, finely chopped

  • 2 cups (300g) cooked lentils

  • 8 ounces (227g) 90% lean ground beef

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 large egg

  • 1/3 cup (75g) ketchup

  • 1 teaspoon chili powder


Directions


  1. Preheat oven to 375°F (190ºC). Line a sheet pan with parchment paper


  1. Place mushrooms in a food processor and pulse until very finely chopped. Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add onion; sauté 3 minutes. Add mushrooms; cook until tender and mushroom liquid evaporates, about 4 minutes.


  1. Place half of the lentils in a food processor and pulse until almost pureed; scraping down the sides of the bowl as needed. In a large bowl, combine the pureed lentils, whole lentils and mushroom mixture. Add ground beef, garlic powder, salt, pepper and egg. Mix until well combined. Shape the mixture into a 7-by-4-inch freeform loaf on the prepared sheet pan. Bake at 375°F for 20 minutes.


  1. Combine ketchup and chili powder. After 20 minutes, remove the pan from the oven. Brush ketchup mixture all over. Bake until a thermometer inserted in center registers 160°F (71ºC), about 10–15 minutes more. Slice loaf into 8 pieces.


Serves: 4 | Serving Size: 2 slices


Nutrition (per serving): Calories: 335; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 37mg; Sodium: 389mg; Carbohydrate: 32g; Dietary Fiber: 10g; Sugar: 10g; Protein: 25g



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