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How to Make Mushroom and Walnut Meat Loaf
These retain their shape well because they are baked in individual ramekin dishes and are perfect for portion control.
25 min prep time
50-55 min cook time
4servings
1 ramekin
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Step-By-Step Instructions:
- Preheat the oven to 350°F. Coat 4 (8-ounce) ramekins with cooking spray. Set the ramekins aside.
- Heat the oil in a large skillet over medium heat. Sauté the onions and mushrooms for 10 minutes or until richly browned. Add in the red pepper and sun-dried tomatoes and sauté about 8 minutes. Add in the Italian seasoning, salt and pepper and sauté 1 minute.
- Add the mushroom mixture to a large bowl, allow to cool for 2 minutes. Add in the egg, breadcrumbs, milk and walnuts. Mix gently. Divide the mixture among all the ramekins, pressing down on the mixture to fit all the ramekins.
- Set the ramekins onto a baking sheet and bake in the oven for 30-35 minutes until the top is browned. Run a knife around each ramekin to loosen the loaf
Nutrition facts
4 Servings
-
Serving Size
1 ramekin
- Amount per serving Calories 300
-
Total Fat
15g
- Saturated Fat 2g
- Cholesterol 45mg
- Sodium 340mg
-
Total Carbohydrate
33g
- Dietary Fiber 6g
- Total Sugars 10g
- Protein 13g
- Potassium 1050mg
Ingredients
nonstick cooking spray
1
olive oil
1 tbsp
large onion (chopped)
1
mixed mushrooms ((white, cremini, Portobello, or others) stemmed, cleaned, and finely chopped)
1 lbs
red bell pepper (diced)
1/3 cup
rehydrated sun-dried tomatoes (minced)
1/3 cup
Italian seasoning
1 tsp
sea salt
1/2 tsp
freshly ground black pepper
1/4 tsp
eggs (beaten)
1
panko bread crumbs
1 cup
fat-free milk
1/2 cup
walnuts (finely chopped)
1/2 cup
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