LadyHawk108
10-13-2004, 05:47 PM
Portabella Mushroom Meatloaf
<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_body_rl>4 ounces portobello mushroom caps</TD></TR><TR><TD class=app_body_rl>5 garlic cloves, chopped</TD></TR><TR><TD class=app_body_rl>1 teaspoon dried Italian seasoning</TD></TR><TR><TD class=app_body_rl>1/2 teaspoon crushed red pepper</TD></TR><TR><TD class=app_body_rl>1/2 teaspoon salt</TD></TR><TR><TD class=app_body_rl>1-3/4 pounds ground beef</TD></TR><TR><TD class=app_body_rl>1 cup soft bread crumbs</TD></TR><TR><TD class=app_body_rl>2 eggs, beaten</TD></TR><TR><TD class=app_body_rl>2 tablespoons Worcestershire sauce</TD></TR><TR><TD class=app_body_rl>5 tablespoons tomato paste, divided
** See Below
<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_body_rl>Heat oven to 350 degree F. With a knife or a teaspoon, gently scrape away the gills (the black portion underneath the caps) from mushroom caps. </TD></TR><TR><TD class=app_body_rl>Place mushrooms in a food processor with garlic, Italian seasoning, red pepper and salt and process until finely chopped but not pasty. Transfer mushroom mixture to a large bowl; combine with beef, bread crumbs, eggs, Worcestershire sauce and all but 2 tablespoons tomato paste. Gently press the mixture evenly into an 8x4x2-inch loaf pan, forming a rounded loaf. Spread remaining tomato paste over top. (Can be made ahead. Cover and refrigerate overnight.) </TD></TR><TR><TD class=app_body_rl>Bake, uncovered, 1 hour 10 minutes, or until an instant-read thermometer inserted in center of loaf registered 180 degrees F. Let meat loaf stand 10 minutes, then carefully unmold onto a cutting board and slice. Makes 4 to 6 servings.
I like to put half of the recipe in the meatloaf pan, add half cup of mozerella and about 1/4 cup of parmesan cheese on top, then top with the other half of meat mixture. Be sure to seal completely.
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<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_body_rl>4 ounces portobello mushroom caps</TD></TR><TR><TD class=app_body_rl>5 garlic cloves, chopped</TD></TR><TR><TD class=app_body_rl>1 teaspoon dried Italian seasoning</TD></TR><TR><TD class=app_body_rl>1/2 teaspoon crushed red pepper</TD></TR><TR><TD class=app_body_rl>1/2 teaspoon salt</TD></TR><TR><TD class=app_body_rl>1-3/4 pounds ground beef</TD></TR><TR><TD class=app_body_rl>1 cup soft bread crumbs</TD></TR><TR><TD class=app_body_rl>2 eggs, beaten</TD></TR><TR><TD class=app_body_rl>2 tablespoons Worcestershire sauce</TD></TR><TR><TD class=app_body_rl>5 tablespoons tomato paste, divided
** See Below
<TABLE cellSpacing=0 cellPadding=2 width="100%" border=0><TBODY><TR><TD class=app_body_rl>Heat oven to 350 degree F. With a knife or a teaspoon, gently scrape away the gills (the black portion underneath the caps) from mushroom caps. </TD></TR><TR><TD class=app_body_rl>Place mushrooms in a food processor with garlic, Italian seasoning, red pepper and salt and process until finely chopped but not pasty. Transfer mushroom mixture to a large bowl; combine with beef, bread crumbs, eggs, Worcestershire sauce and all but 2 tablespoons tomato paste. Gently press the mixture evenly into an 8x4x2-inch loaf pan, forming a rounded loaf. Spread remaining tomato paste over top. (Can be made ahead. Cover and refrigerate overnight.) </TD></TR><TR><TD class=app_body_rl>Bake, uncovered, 1 hour 10 minutes, or until an instant-read thermometer inserted in center of loaf registered 180 degrees F. Let meat loaf stand 10 minutes, then carefully unmold onto a cutting board and slice. Makes 4 to 6 servings.
I like to put half of the recipe in the meatloaf pan, add half cup of mozerella and about 1/4 cup of parmesan cheese on top, then top with the other half of meat mixture. Be sure to seal completely.
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