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A blend of mushrooms and beef keeps these quick cooking loaves lower in cholesterol and saturated fat than a traditional meatloaf.
Serves 4 | Prep Time: 20 mins. | Cook Time: 35 mins.
6 oz fresh button mushrooms
1 tbsp canola oil
1/2 onion, chopped
1 apple, peeled and chopped
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1/2 cup shredded part skim Cheddar cheese
1/2 cup unseasoned breadcrumbs
1/2 tsp each salt and pepper
12 oz lean ground beef
2 tbsp maple syrup
2 tbsp Dijon mustard
Place the mushrooms in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped; set aside. Heat oil in a medium, nonstick skillet over medium heat. Add onion, apple, garlic and seasoning blend. Cook for 10 minutes. Cool slightly.
Preheat the oven to 400°F (200°C). Stir the cheese with the breadcrumbs, egg, salt and pepper. Add the mushrooms, beef and apple mixture. Gently mix to combine. Divide into 4 portions and form each into a mini football-shaped loaf. Arrange on a foil-lined baking tray.
Cook for 15 minutes or until lightly browned. Whisk the maple syrup with the mustard and brush some over each loaf. Cook for an additional 10 to 15 minutes or until an instant read thermometer registers 160°F (71°C) when inserted into the centre of a loaf.
Tip: For a bolder flavour replace the Cheddar with blue cheese.
Per Serving: Calories 359, Sodium 420mg, Protein 26g, Fat 16g, Carbohydrates 25g, Dietary Fibre 3g