Mushroom-flavored Meatloaf

Mushroom-flavored Meatloaf Recipe with Parmesan and Thyme

Preparation time: 30 minutes | Cooking time: 1 hour 25 minutes | Servings: 8

Introduction

Mushroom-flavored meatloaf is a delicious and savory dish that combines the flavors of ground turkey, mushrooms, and Parmesan cheese. This recipe is perfect for a cozy family dinner or a special occasion meal.

History

Meatloaf has been a popular dish in American cuisine for many years, with variations of the recipe dating back to the 19th century. The addition of mushrooms to meatloaf adds a rich and earthy flavor that elevates the dish to a new level of deliciousness.

Ingredients

2 slices of low-carb white bread, cubed
2 tbsp of olive oil, divided
0.5 cup of freshly grated parmesan (preferably parmigiano-reggiano), divided
8 thinly sliced white mushrooms
7 finely chopped scallions, including half of the green tops
1.5 tsp of minced garlic
2 lb (907 g) of ground chuck or ground turkey
1.5 cups of heavy cream
0.5 cup of ice water
1 large egg, lightly beaten
1.25 tsp of salt
1 tsp of dried thyme
0.5 tsp of pepper
0.75 cup of chopped fresh parsley leaves, divided

How to prepare

Preheat the oven to 350°F (177°C).
Line a 13- by 9-inch baking pan with foil.
Cover a wire rack with foil and prick it in several places with a fork.
Place the rack in the pan and set it aside.
Pulse the bread in a food processor until it becomes fine crumbs.
Transfer the crumbs to a bowl and set them aside.
In a small cup, combine 1 tbsp of bread crumbs, 0.5 tsp of olive oil, and 1 tbsp of Parmesan. Set aside.
In a 12-inch skillet, heat the remaining olive oil over medium heat.
Add the mushrooms, scallions, and garlic. Sauté until the mushrooms are tender, stirring frequently, for 5 to 7 minutes.
Transfer the mushroom mixture to the food processor and process until finely chopped.
In a large bowl, gently combine the ground meat, plain bread crumbs, mushroom mixture, cream, water, egg, remaining Parmesan, salt, thyme, pepper, and all but 2 tbsp of parsley.
Mix until the ingredients are evenly blended.
Transfer the mixture to a work surface and form it into a 9- by 5-inch loaf.
Place the loaf on the prepared rack.
Bake for 1 hour.
Sprinkle the top of the loaf with the bread-crumb topping.
Bake until an instant-read meat thermometer inserted into the center of the loaf registers 160°F (71°C) for chuck or 165°F for turkey, and the bread-crumb topping is nicely browned, for an additional 20 to 25 minutes.
Let the loaf stand for 10 minutes before slicing and serving.
Garnish with the reserved 2 tbsp of parsley.

Variations

Substitute ground beef or ground chicken for the ground turkey.
Add diced bell peppers or carrots to the meatloaf mixture for added flavor and texture.
Top the meatloaf with a tomato glaze or barbecue sauce before baking for a different twist on the classic dish.

Cooking Tips & Tricks

Be sure to finely chop the mushrooms and sauté them with the scallions and garlic to enhance their flavor.

- Mixing the ingredients gently will help ensure that the meatloaf stays moist and tender.

- Letting the meatloaf rest for 10 minutes before slicing will allow the flavors to meld together and make it easier to slice.

Serving Suggestions

Serve the mushroom-flavored meatloaf with mashed potatoes, roasted vegetables, or a side salad for a complete and satisfying meal.

Cooking Techniques

Sautéing the mushrooms, scallions, and garlic before adding them to the meatloaf mixture helps to enhance their flavors.

- Baking the meatloaf on a wire rack allows the excess fat to drain away, resulting in a leaner and healthier dish.

Ingredient Substitutions

Use whole wheat bread crumbs instead of white bread for a healthier option.

- Substitute grated cheddar or mozzarella cheese for the Parmesan cheese if desired.

Make Ahead Tips

The meatloaf mixture can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. This makes it a great option for meal prep or entertaining.

Presentation Ideas

Garnish the meatloaf with fresh parsley or chopped chives before serving for a pop of color and added freshness.

Pairing Recommendations

Pair the mushroom-flavored meatloaf with a glass of red wine, such as a Pinot Noir or Merlot, for a delicious and satisfying meal.

Storage and Reheating Instructions

Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices of meatloaf on a baking sheet and bake in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of mushroom-flavored meatloaf contains approximately 400 calories.

Carbohydrates

Each serving of mushroom-flavored meatloaf contains approximately 10 grams of carbohydrates.

Fats

Each serving of mushroom-flavored meatloaf contains approximately 25 grams of fat.

Proteins

Each serving of mushroom-flavored meatloaf contains approximately 30 grams of protein.

Vitamins and minerals

Mushroom-flavored meatloaf is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains dairy (Parmesan cheese) and eggs.

Summary

Mushroom-flavored meatloaf is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a great option for a satisfying and flavorful meal.

Summary

Mushroom-flavored meatloaf is a comforting and flavorful dish that is perfect for a family dinner or special occasion. With a rich and savory flavor profile, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I had decided to visit my dear friend, Mrs. Jenkins, who lived in a quaint little cottage on the outskirts of town. Mrs. Jenkins was known for her incredible cooking skills, and I always admired her ability to whip up delicious meals with whatever ingredients she had on hand.

As I entered her cozy kitchen, the aroma of herbs and spices filled the air, and I knew that something special was simmering on the stove. Mrs. Jenkins greeted me with a warm smile and a twinkle in her eye, and I knew that she had something exciting to share with me.

"Darling, I have a new recipe that I think you will absolutely love," she said, motioning for me to take a seat at the kitchen table. "It's a mushroom-flavored meatloaf that is simply divine."

I was intrigued. Meatloaf was always a hearty and comforting dish, but I had never thought to add mushrooms to the mix. Mrs. Jenkins handed me a worn and stained recipe card, and as I read through the ingredients and instructions, I could feel my mouth watering in anticipation.

As Mrs. Jenkins walked me through the steps of preparing the meatloaf, she shared with me the story of how she had learned the recipe herself. It turns out that many years ago, she had attended a cooking class led by a renowned chef who had a knack for creating innovative and delicious dishes.

During one particular class, the chef had demonstrated how to make a mushroom-flavored meatloaf that had been a hit with all of the students. Mrs. Jenkins had taken careful notes and had practiced the recipe over and over again until she had perfected it.

"I've made a few tweaks to the original recipe over the years," Mrs. Jenkins confessed with a mischievous grin. "But I think you'll find that my version is just as tasty, if not more so."

I watched intently as Mrs. Jenkins mixed together the ground beef, breadcrumbs, eggs, and seasonings, adding a generous amount of finely chopped mushrooms to the mix. The earthy aroma of the mushrooms combined with the savory meat and herbs was intoxicating, and I knew that this meatloaf was going to be something truly special.

After shaping the meat mixture into a loaf and drizzling it with a rich tomato glaze, Mrs. Jenkins placed it in the oven to bake. As we waited for the meatloaf to cook, she regaled me with stories of her culinary adventures and the many recipes she had collected over the years.

From her time living abroad in France to her visits to bustling markets in Italy, Mrs. Jenkins had gathered inspiration from all corners of the globe. She had learned to make traditional dishes from local grandmothers, traded recipes with fellow food enthusiasts, and even improvised her own creations using whatever ingredients she had on hand.

By the time the meatloaf was ready, my stomach was growling with anticipation. Mrs. Jenkins carefully sliced into the loaf, revealing a tender and juicy interior flecked with bits of mushrooms and herbs. The first bite was a revelation - the meat was perfectly seasoned, the mushrooms added a depth of flavor, and the tomato glaze added a sweet and tangy finish.

As we sat at the kitchen table, savoring each delicious bite of the mushroom-flavored meatloaf, I couldn't help but feel grateful for the gift of friendship and shared culinary experiences. Mrs. Jenkins had not only taught me a new recipe but had also sparked a love for cooking and a desire to explore new flavors and techniques.

And so, whenever I make Mrs. Jenkins' mushroom-flavored meatloaf in my own kitchen, I am reminded of that warm summer day when I discovered the recipe that would become a cherished favorite. It is a dish that is not just about the ingredients and the cooking process but about the memories and connections that it evokes. And for that, I am forever grateful to my dear friend and culinary mentor, Mrs. Jenkins.