Mushroomy MeatloafSubmitted by: DEMONICTERMITE
View the original recipe for Slow Cooker Meatloaf
IntroductionThis meatloaf has the best of both worlds: a great crust and a moist interior! Mushrooms replace a fourth of the meat- yum! This meatloaf has the best of both worlds: a great crust and a moist interior! Mushrooms replace a fourth of the meat- yum!
1 large egg, beaten
1 tablespoon water
1 can mushrooms, diced
1 slice whole-grain bread (healthy life, 35 cal)
1 serving GV peittie diced tomato
1/2 medium onion, diced (about 56g)
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 pound extra lean (99%) ground turkey
The soaked bread is called a panade, and it provides moisture and adds structure to the meatloaf.
You can use a leaner beef or even turkey with this recipe, if you prefer.
Like it spicy? Add a pinch of red pepper flakes to the sauce and to the meatloaf.
The leftovers make a great sandwich.
Add the remaining meatloaf ingredients and combine, using a fork.
Coat an 8-inch round glass or metal baking dish with nonstick spray. Transfer the meat to the dish and form into a meatloaf shape. Cook for 40 minutes to an hour.
One hour before eating, combine the sauce ingredients in a small dish.
Serving Size: Makes 8 slices, 2 slices per serving. (About 4 ounces per serving)