Savory Mushroom Meatloaf

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 4 ounces (2 slices, 2 ounces each)

Ingredients

3 tablespoons Flax seed, ground
1/2 cup Water
½ cup Canola oil, divided
1 pound Mushrooms, sliced
1 cup Onion, yellow small dice
1 cup Red bell pepper, small dice
2 tablespoons Soy sauce
2 tablespoons Italian seasoning
2 ½ pounds vegan beef crumbles
1 cup Panko breadcrumbs
1 tablespoon Salt
2 teaspoons Black pepper
¼ cup Ketchup
1 tablespoon Brown sugar
1 tablespoon Apple cider vinegar

Preparation

1. Heat oven to 350 degrees Fahrenheit.
2. In a small bowl, mix the ground flax seed and water together and allow to rest for five minutes. This will allow the mixture to thicken.
3. Using a food processor, process sliced mushrooms until they are minced. Heat a skillet or flat top over medium-high heat and add ¼ cup oil. Add the mushrooms in a single layer and allow the moisture to evaporate and the mushrooms to caramelize. Flip the mushrooms over and repeat. Once caramelized, remove from the pan and allow to cool. Add the onion, red bell pepper, soy sauce, and Italian seasoning and mix well.
4. In a large bowl or stand mixing bowl, combine the vegan ground beef and mushroom/vegetable mixture. Add the flax seed mixture and continue to mix until fully combined. Add the panko breadcrumbs, salt, and pepper. The mixture is ready when all ingredients are combined and there are no dry spots in the breadcrumbs.
5. Prepare two loaf pans with pan spray and parchment paper or use a sheet pan with parchment paper. Place the meatloaf mixture into the loaf pans or divide into two halves and shape into loafs on the sheet pan. Bake for 40 minutes (rotate after 20 minutes) or until internal temperature is 160 degrees.
6. Mix the ketchup, brown sugar, and apple cider vinegar together in a bowl. Pour half of the mixture on each meatloaf and bake for an additional 10 minutes, allowing the glaze to form and set.
7. Remove the meatloaves from the oven and allow to cool for about 5 minutes. Portion the meatloaves by cutting each piece and serve with sides of vegetables and/or mashed potatoes.

Nutrition information

Calories: 227 Total Fat: 12.9g Saturated Fat: 0.7g Monounsaturated Fat: 6.6g Polyunsaturated Fat: 1.5g Trans Fat: 0.1g Cholesterol: 0mg Carbohydrate: 12g Fiber: 2.7g Total Sugar: 3.9g Protein: 15.7g Sodium: 1153mg Vitamin A: 22μg Vitamin C: 18.2mg Calcium: 33mg Iron: 3.3mg Folate: 14μg