Mushroom meatloaf with sun-dried tomatoes

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 541, total fat 30 G., saturated fats G., proteins 23 G., carbohydrates 51 G., fiber G., cholesterol mg, sodium mg, sugar G.

Make a vegetarian meatloaf by substituting mushrooms for ground meat. You can bake the meatloaf as a whole loaf and then slice it, or serve individual portions in ramekins. Serve the meatloaf on a bed of baby spinach and enjoy its rich aroma and flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g mixed brown and white button mushrooms, cleaned and chopped in a food processor
2 tbsp (30 g) butter at room temperature
1 cup breadcrumbs, plus extra for sprinkling on ramekins
150 gr. sun-dried tomatoes
1 cup of warm water
2 eggs
3 tbsp. l. olive oil
1 onion, diced
2 cloves garlic, crushed
150 g cheddar cheese, grated
250 g spinach leaves, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: champignon mushrooms, spinach, sun-dried tomatoes, cheddar cheese, breadcrumbs, eggs

Cooking the dish according to the recipe:

Preheat oven to 170°C. Grease 4 250ml ramekins with oil and sprinkle lightly with breadcrumbs.
Place the sun-dried tomatoes in warm water to soften. Then chop them into pieces. In a large bowl, whisk together the eggs and the reserved tomato water. Add the breadcrumbs.

Heat olive oil in a large skillet over medium-high heat and add the onion. Cook, stirring constantly, for 10 minutes until golden brown. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the mushroom liquid has evaporated, about 15 minutes. Season with 1.5 teaspoons of salt and 1 teaspoon of pepper and toss to combine. Transfer the vegetables to a large bowl and let cool.
Add the soaked breadcrumbs and grated cheese to the vegetables. Mix everything together with your hands. Divide the filling evenly among the prepared ramekins. Place them on a baking sheet and bake for 30 minutes. Cool and then run a knife around each meatloaf to loosen them from the sides of the pans.
Sauté the spinach in a hot skillet and divide among 4 plates. Top each with a meatloaf. Serve immediately.

Recipe vegetable meatloaf bread.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Dinner / Main courses / Casseroles / Vegetables and mushrooms / / Food Network - recipes / American cuisine

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