Mushroom and Walnut Meat Loaf
These retain their shape well because they are baked in individual ramekin dishes and are perfect for portion control.
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- Prep time
- 25 min
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- Servings
- 4 Servings
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- Serving size
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1 ramekin
Ingredients
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nonstick cooking spray
- 1
- 1
-
-
olive oil
- 1 tbsp
- 1 tbsp
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-
large onion (chopped)
- 1
- 1
-
-
mixed mushrooms ((white, cremini, Portobello, or others) stemmed, cleaned, and finely chopped)
- 1 lbs
- 454 g
-
-
red bell pepper (diced)
- 1/3 cup
- 1/3 cup
-
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rehydrated sun-dried tomatoes (minced)
- 1/3 cup
- 1/3 cup
-
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Italian seasoning
- 1 tsp
- 1 tsp
-
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sea salt
- 1/2 tsp
- 1/2 tsp
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freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
-
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eggs (beaten)
- 1
- 1
-
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panko bread crumbs
- 1 cup
- 1 cup
-
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fat-free milk
- 1/2 cup
- 1/2 cup
-
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walnuts (finely chopped)
- 1/2 cup
- 1/2 cup
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-
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Directions
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Preheat the oven to 350°F. Coat 4 (8-ounce) ramekins with cooking spray. Set the ramekins aside.
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Heat the oil in a large skillet over medium heat. Sauté the onions and mushrooms for 10 minutes or until richly browned. Add in the red pepper and sun-dried tomatoes and sauté about 8 minutes. Add in the Italian seasoning, salt and pepper and sauté 1 minute.
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Add the mushroom mixture to a large bowl, allow to cool for 2 minutes. Add in the egg, breadcrumbs, milk and walnuts. Mix gently. Divide the mixture among all the ramekins, pressing down on the mixture to fit all the ramekins.
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Set the ramekins onto a baking sheet and bake in the oven for 30-35 minutes until the top is browned. Run a knife around each ramekin to loosen the loaf