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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:
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Preheat the oven to 350°F. Coat 4 (8-ounce) ramekins with cooking spray. Set the ramekins aside.
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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.
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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.
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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
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Serving Size
1 ramekin
- Amount per serving Calories 280
- % Daily value*
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Total Fat
16g
21%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 45mg 15%
- Sodium 200mg 9%
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Total Carbohydrate
28g
10%
- Dietary Fiber 4g 14%
- Total Sugars 9g
- Added Sugars 1g 2%
- Protein 13g
- Potassium 100mg 2%
Ingredients
nonstick cooking spray
1 spray, 0.25g
olive oil
1 tbsp
onion(s) (finely chopped)
1/2 large
mixed mushrooms ((white, cremini, Portobello, or others) stemmed, cleaned, and finely chopped)
12 oz
red bell pepper (finely chopped)
1/3 cup
rehydrated sun-dried tomatoes (minced)
1/3 cup
Italian seasoning
1 tsp
Kosher Salt
1/2 tsp
freshly ground black pepper
1/4 tsp
eggs (beaten)
1 large
panko bread crumbs
3/4 cup
fat-free milk
1/2 cup
walnuts (finely chopped)
1/2 cup
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