Crimini Mushroom Meatloaf

  • 1 pound cremini mushrooms
  • 1 tablespoon canola oil
  • 1 1/4 cups finely chopped onion
  • 6 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup panko breadcrumbs {substitute gluten-free panko breadcrumbs if desired}
  • 5/8 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 ounces ground sirloin (90% lean)
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/4 cup lower-sodium ketchup, divided

Preheat oven to 375°.

Place half of mushrooms in a food processor; process until minced. Place minced mushrooms in a bowl. Repeat procedure with remaining mushrooms. Rinse and wipe processor clean.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add mushrooms; cook 7 minutes or until liquid evaporates and mushrooms begin to brown. Add sherry; cook 1 minute, stirring frequently. Remove from heat; stir in thyme. Cool slightly.

 

Combine mushroom mixture, panko, and next 4 ingredients (through egg), mixing until well combined. Shape mixture into a 7 x 3-inch free-form loaf on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 20 minutes. Remove from oven; brush with half of ketchup. Bake an additional 10 to 15 minutes or until a thermometer registers 160°. Remove from oven; brush with remaining ketchup. Cut into 8 slices.

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