Dr. Oz's Meatier Meatloaf
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Rating:
3.857143 (7 rated)
Servings:
8
Calories:
282

Dr. Oz says this will be the meatiest meatloaf you've ever tried. This recipe is from Bite Club member Chef Dan and it adds healthier ingredients in place of ketchup to help keep it moist. The secret? Mushrooms and powdered gelatin. Dr. Oz says, “I especially love the meatier meatloaf because it is still moist like the traditional meatloaf but it is a healthier, leaner version!”

Ingredients

    • 2 tablespoons unsalted butter
    • 1 onion, chopped fine
    • 6 ounces white mushrooms, trimmed and sliced thin
    • 1 tablespoon tomato paste
    • 3 tablespoons plus 1/2 cup low sodium chicken broth
    • 2 garlic cloves, minced
    • 2 large eggs
    • 2 tablespoons soy sauce
    • 1 tablespoon unflavored gelatin
    • 1/2 slice hearty white sandwich bread, torn into 1-inch pieces
    • 1/3 cup minced fresh parsley
    • 2 teaspoons Dijon mustard
    • 3/4 teaspoon pepper
    • 1/2 teaspoon dried thyme
    • 1 pound ground pork
    • 1 pound 85% lean ground beef

Preparation

1. Adjust oven rack to middle position and heat oven to 350°F. Fold heavy-duty aluminum foil to form 9 by 5-inch rectangle. Center foil on wire rack set in rimmed baking sheet. Poke holes in foil with skewer (about 1/2 inch apart). Spray foil with vegetable oil spray.

2. Melt butter in 12-inch skillet over medium heat. Add onion and mushrooms; cook, stirring occasionally, until beginning to brown, 10 to 12 minutes. Add tomato paste and cook, stirring constantly, until browned, about 3 minutes. Reduce heat to low; add 3 tablespoons broth and garlic; cook, scraping bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom mixture to large bowl to cool.

3. Whisk eggs, remaining 1/2 cup broth, and soy sauce together in bowl. Sprinkle gelatin over egg mixture and let sit until gelatin softens, about 5 minutes.

4. Pulse bread in food processor until finely ground, 5 to 10 pulses. Add gelatin mixture, cooled mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushrooms are finely ground, about 10 pulses, scraping down bowl as needed. Transfer bread-crumb mixture to large bowl. Add pork and beef and mix with hands to thoroughly combine.

5. Transfer meat mixture to foil rectangle and shape into 9 by 5-inch loaf using wet hands. Bake meatloaf until it registers 155 to 160°F, 75 to 90 minutes. Remove from oven and turn on broiler.