Mini Meatloaves with Mushroom-Herb Orzo

Total Time:
30 min
10 min
20 min

4 servings

  • 1 slice whole-wheat bread, torn
  • 1 10 -ounce package white mushrooms
  • 1 pound ground beef sirloin (90% lean)
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons paprika, plus more for topping
  • 1 1/2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground pepper
  • 1 cup orzo
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons chopped fresh sage
  • 1/4 cup plain whole-milk yogurt, well stirred
  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Pulse the bread with half of the mushrooms in a food processor until fine; transfer to a large bowl. Add the beef, egg, 1 tablespoon parsley, the paprika, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Form into four 3-by-4-inch mini meatloaves; transfer to the prepared baking sheet. Bake until browned and cooked through, about 15 minutes.

  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 3/4 cup cooking water, then drain the orzo.

  • Slice the remaining mushrooms. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until they just start browning, 2 to 3 minutes. Stir in the sage and season with salt and pepper; cook until the mushrooms are tender, 1 to 2 more minutes. Stir in the orzo.

  • Remove the skillet from the heat and stir in the remaining 3 tablespoons parsley and 1 teaspoon olive oil. Gradually add the reserved cooking water as needed to loosen; season with salt and pepper. Drizzle the meatloaves with the yogurt and sprinkle with paprika. Serve with the orzo.

  • Photograph by Ryan Dausch

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