Mushroom and Walnut Meat Loaf
These retain their shape well because they are baked in individual ramekin dishes and are perfect for portion control.
-
- Prep time
- 25 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 ramekin
Ingredients
- nonstick cooking spray
- 1
- 1
- olive oil
- 1 tbsp
- 1 tbsp
- 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
- rehydrated sun-dried tomatoes (minced)
- 1/3 cup
- 1/3 cup
- Italian seasoning
- 1 tsp
- 1 tsp
- sea salt
- 1/2 tsp
- 1/2 tsp
- freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
- eggs (beaten)
- 1
- 1
- panko bread crumbs
- 1 cup
- 1 cup
- fat-free milk
- 1/2 cup
- 1/2 cup
- walnuts (finely chopped)
- 1/2 cup
- 1/2 cup
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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.
-
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.
-
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.
-
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