Meatloaf With Porcini Mushrooms
- Ready In:
- 1hr 48mins
- Ingredients:
- 16
- Serves:
-
8-10
ingredients
- 1 ounce dried porcini mushrooms
- 2 tablespoons chopped fresh basil
- 2 tablespoons freshly grated parmesan cheese
- 1 whole lightly beaten egg
- 1 lightly beaten egg white
- salt & freshly ground black pepper (to taste)
- 1 (6 ounce) can tomato paste
-
Garnish
- fresh basil leaf
- 3⁄4 cup quick-cooking oatmeal (not instant)
- 2 teaspoons olive oil
- 1 finely chopped large onion
- 1 finely minced garlic clove
- 1 lb extra lean ground beef
- 1 casing, removed and finely chopped (optional)
- 2 tablespoons Dijon mustard, grainy style preferred
- 2 tablespoons chopped fresh parsley
directions
- Soak the mushrooms in ½ cup hot water until softened, about 20 minutes. Strain the mushrooms, finely chop, and set aside. Strain the reserved mushroom liquid into a small bowl, stir in the oatmeal, and allow to sit at room temperature.
- Preheat the oven to 350°F; coat a 9-x-5-x-3 inch nonstick loaf pan with nonstick cooking spray.
- In a small skillet, heat the oil and sauté the onion over medium-high heat, stirring often, until the onion is lightly golden, about 6 to 7 minutes. Add the garlic and stir to just combine the flavors, for 30 seconds. Remove the skillet from the heat, transfer the onions to a large bowl, and allow to cool slightly.
- Add the remaining ingredients to the onions, including the chopped mushrooms and oatmeal, mixing with your hands until well combined and place in the prepared loaf pan. Spread the tomato paste to cover the loaf.
- Bake for 1 hour. Remove the pan from the oven and allow it to sit for about 10 minutes to allow the flavors to develop and to make it easier to slice the loaf. Slice and serve the loaf garnished with basil leaves.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.