Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 541 calorie
- Total Fat
- 30 grams
- Saturated Fat
- 12.5 grams
- Cholesterol
- 138 milligrams
- Sodium
- 1245 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 9 grams
- Protein
- 23 grams
- Sugar
- 16 grams
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 45 min
Ingredients
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
Directions
- 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.