Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes

This meatloaf is full of deep, warming flavors, including mushrooms, caramelized onions, cheese, and pungent sun-dried tomatoes. Served[ over a bed of baby spinach, it's a perfectly satisfying meal that includes plenty of nutritious vegetables.]

Total Time:
1 hr 30 min
30 min
15 min
45 min

4 servings

  • 2 tablespoons butter, at room temperature
  • 1 cup breadcrumbs, plus more for coating ramekins
  • 4 ounces sun-dried tomatoes
  • 1 cup warm water
  • 2 eggs
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound mix of portobello and cremini mushrooms, trimmed and finely chopped in a food processor
  • Kosher salt and freshly ground pepper
  • 4 ounces Cheddar, grated
  • 8 ounces baby spinach leaves, for serving
  • 1. Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins and lightly coat with breadcrumbs.

  • 2. Soak the sun-dried tomatoes in the water until soft. Remove the tomatoes and coarsely chop. In a large bowl, whisk together the eggs and soaking water, and add the breadcrumbs. Set aside.

  • 3. Heat a large skillet over medium-high heat, add the olive oil, followed by the onions. Cook until brown, stirring frequently, about 10 minutes. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the liquid from the mushrooms has evaporated, about 15 minutes. Stir in 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer the vegetables to a large bowl to cool.

  • 4. Add the breadcrumb mixture and the grated cheese to the vegetables and mix well with your hands. Evenly distribute the mixture among the coated ramekins. Place on a baking sheet and bake for 30 minutes. Let cool slightly, then run a knife around the edges of the ramekins.

  • 5. Toss the spinach in a hot skillet just until wilted and divide among 4 serving plates. Invert the meatloaf onto the spinach. Serve immediately.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

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    Healthy Weeknight Dinners