Frances Largeman-Roth

Servings:

4 servings

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Ingredients

For cremini meatloaf:

1 pound cremini mushrooms
1 tablespoon canola oil
2 3/4 cup finely chopped onion
6 cup garlic cloves, minced
2 tablespoon dry sherry
2 teaspoon chopped fresh thyme

1/2 cup panko breadcrumbs
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounce ground sirloin (90% lean)
1 ounce large egg, lightly beaten
1/4 cup lower-sodium ketchup, divided

For cauliflower mash:

1 pound cremini mushrooms
1 tablespoon canola oil
2 3/4 cup finely chopped onion
6 cup garlic cloves, minced
2 tablespoon dry sherry
2 teaspoon chopped fresh thyme
1/2 cup panko breadcrumbs
5/8 teaspoon kosher salt
1/2 teaspoon black pepper

8 ounce ground sirloin (90% lean)
1 ounce large egg, lightly beaten
1/4 cup lower-sodium ketchup, divided
3 cup cauliflower florets, chopped
1 cup baked potato, chopped and peeled
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For browned butter peas and carrots:

1 pound cremini mushrooms
1 tablespoon canola oil
2 3/4 cup finely chopped onion
6 cup garlic cloves, minced
2 tablespoon dry sherry
2 teaspoon chopped fresh thyme
1/2 cup panko breadcrumbs
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounce ground sirloin (90% lean)
1 ounce large egg, lightly beaten

1/4 cup lower-sodium ketchup, divided
3 cup cauliflower florets, chopped
1 cup baked potato, chopped and peeled
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound sugar snap peas
1/4 cup water
1 tablespoon butter
1 tablespoon large carrot, shaved into ribbons with a vegetable peeler

Preparation

Baking Directions:

For cremini meatloaf:Preheat oven to 375 degrees.

Place half of mushrooms in a food processor and process until minced.

Placed minced mushrooms in a bowl.

Repeat procedure with remaining mushrooms.

Rinse and wipe processor clean.

Heat a large skillet over medium-high heat.

Add oil to pan and swirl to coat.

Add onion.

Sauté 3 minutes.

Add garlic and sauté 1 minute.

Add mushrooms.

Cook 7 minutes or until liquid evaporates and mushrooms begin to brown.

Add sherry and cook 1 minute, stirring frequently.

Remove from heat.

Stir in thyme.

Cool slightly.

Combine mushroom mixture, panko, and next 4 ingredients (through egg), mixing until well combined.

Shape mixture into a 7 × 3-inch free-form loaf on a foil-lined baking sheet coated with cooking spray.

Bake at 375 degrees for 20 minutes.

Remove from oven and brush with half of ketchup.

Bake an additional 10 to 15 minutes or until a thermometer registers 160 degrees.

Remove from oven.

Brush with remaining ketchup.

Cut into 8 slices.

Serving size of 2 slices: Calories 253; Fat 10.9g; Protein 17.9g; Carbs 202.g; Fiber 2.1g; Cholesterol 83mg; Iron 2.3mg; Sodium 389mg; Calcium 59mgFor cauliflower mash:Place chopped cauliflower florets and potato in a saucepan.

Cover with water.

Bring to a boil.

Reduce heat, and simmer 14 minutes or until very tender.

Drain and place in food processor.

Add heavy cream, salt and pepper.

Process until smooth , about 1 minute.

Serving size of 3/4 cup: Calories 118; Fat 5.8g; Sodium 272mgFor browned butter peas and carrots:Place sugar snap peas and water in a large microwave-safe bowl.

Cover with plastic wrap and pierce plastic wrap to vent.

Microwave on high for 3 minutes.

Melt butter in a medium skillet over medium heat.

Cook 2 minutes or until browned and very fragrant.

Drain peas.

Add to butter in pan, tossing to coat.

Add carrot ribbons and cook 30 seconds or just until carrot starts to wilt, tossing well.

Sprinkle evenly with salt and pepper.

Toss to combine.

Serving size of 3/4 cup: Calories 80; Fat 2.9g; Sodium 98mg