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Mushroom Meatloaf
This meatloaf makes out-of-this-world sandwiches
the next day (if there is any left)!
Makes 6 servings (12 slices)
cooking spray
1
⁄2 tablespoon (7 ml) extra virgin olive oil
4ounces (115 g) mushrooms, thinly sliced or finely chopped
1 carrot, peeled and finely chopped
1 large celery stalk, finely chopped
1 medium onion, finely chopped
1 clove garlic, finely minced
1 teaspoon (5 ml) thyme
2 slices firm white bread, torn into pieces
1
⁄2 cup (125 ml) milk (can use whole, 2%, 1% or nonfat milk)
1 large egg
3
⁄4 pound (375 g) ground veal
3
⁄4 pound (375 g) lean ground pork or dark-meat turkey
1 teaspoon (5 ml) kosher salt
1
⁄2 teaspoon (2 ml) freshly ground black pepper
Place the rack in position A and preheat toaster oven to 350º F (180ºC).
Lightly coat a 6-cup loaf pan (8
1
⁄2 x 4
1
⁄2 x 2
1
⁄2 inches [21.25 x 11.25 x 6.25
cm]) with cooking spray. Heat the oil in a 10-inch (25 cm) skillet over
medium heat. Add the mushrooms, carrot, celery, garlic and onion. Cook
until tender, 4 to 5 minutes. Add the thyme and cook for 1 minute. Remove
from the heat, transfer to a shallow bowl and let cool completely.
Place the torn bread in a large bowl. Stir in the milk and egg, let stand for
2 to 3 minutes. Add the cooled cooked vegetable mixture, the ground meat,
salt and pepper; mix well to combine. Pack mixture into the prepared
loaf pan. Bake for 1
1
⁄4 hours. Allow the meatloaf to rest in the pan for
10 minutes. Drain excess fat if necessary, turn the loaf out of the pan
and slice to serve.
Nutritional information per serving (2 slices; made with 1% milk):
Calories 312 (54% from fat) • carb. 11g • pro. 24g • fat 19g • sat. fat 7g
• chol. 124g • sod. 329mg • calc. 60mg • fiber 1g
Broiled Hamburgers or Cheeseburgers
Makes 4 burgers
cooking spray
24 ounces (680 g) lean ground sirloin or ground round
kosher salt and freshly ground pepper to taste
4 slices cheese (Cheddar, Swiss), optional
Preheat toaster oven on broil setting. Line the baking pan with aluminum
foil, and insert baking/broiling rack. Lightly coat the rack with cooking
spray.
Divide meat into four 6-ounce (170 g) portions and shape into 4-inch
(10 cm) burgers. Lightly season with kosher salt and freshly ground pepper
on both sides. Arrange the burgers, evenly spaced, on the rack. Place in
toaster oven and broil to taste*, about 4 to 8 minutes per side. For
cheeseburgers, top with sliced cheese one minute before second side is
done. Serve hot on toasted bun, roll, or English muffin with desired condi-
ments and accompaniments such as lettuce, sliced tomato, onion, etc.
*Times will be dependent on temperature and thickness of meat. Test with
an instant-read thermometer.
Rare:
120°-125°F [50º-55ºC (red centre)]
Medium-Rare:
125°-140°F [50º-60ºC (pink centre)]
Medium:
145°-155°F [65º-70ºC (gray-barely pink centre)]
Well Done:
160°F [70ºC (grey)]
Nutritional information per serving (one hamburger):
Calories 325 (15% from fat) • carb. 0g • pro. 50g • fat 12g • sat. fat 4g
• chol. 133mg • sod. 109mg • calc. 9mg • fiber 0g
IB-5946-CAN(0,0) 07/28/2005 14:02 Page 12