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Asian meatloaf with oyster mushrooms and red bell pepper |
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Forget the old, standard sunday night meatloaf and try this one instead. The sautéed mushrooms and bell pepper with hoisin sauce suit the beef perfectly. Use any variety of mushrooms you like, but be sure to sauté them until all the liquid evaporates.
MEATLOAF
- 1 1/2 lb ground beef
- 1/3 cup seasoned dry breadcrumbs
- 1/3 cup finely chopped green onions
- 1/4 cup finely chopped cilantro
- 3 Tbsp hoisin sauce
- 1 1/2 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1 large egg
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TOPPING
- 2 tsp vegetable oil
- 1 cup chopped onion
- 2 cups chopped oyster mushrooms
- 1 cup chopped red bell pepper
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp hoisin sauce
- 1 Tbsp water
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 1 Tbsp sesame oil
- 2 tsp rice vinegar
GARNISH
- 3 Tbsp chopped cilantro or parsley
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- Preheat oven to 375°F. Line the bottoms and sides of a 9- x 5-inch loaf pan with foil or parchment paper.
- To make the meatloaf, combine the ground beef, breadcrumbs, green onions, cilantro, hoisin sauce, garlic, ginger and egg in a large bowl. Stir together or use your hands to combine the ingredients well. Pat the beef mixture into the prepared loaf pan. Bake for 40 minutes, or until the internal temperature of the meatloaf reaches 165°F.
- While the meatloaf is baking, make the mushroom topping by heating the oil in a nonstick skillet lightly coated with cooking spray over medium-high heat. Add the onion and sauté for 3 minutes. Add the mushrooms and bell pepper and sauté for another 5 minutes. Add the soy sauce, hoisin sauce, water, garlic, ginger, sesame oil and rice vinegar and cook for 1 minute. Keep warm.
- Remove the meatloaf from the oven and allow to sit in the pan for 10 minutes. Use the foil to help you remove the meatloaf from the pan. Slice and serve topped with the warmed mushroom sauce and garnished with cilantro or parsley.
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Nutritional Analysis per Serving
| Calories |
267 |
| Protein |
26 g |
| Fat |
10 g |
| Saturated Fat |
2.4 g |
| Carbohydrates |
17 g |
| Cholesterol |
96 mg |
| Sodium |
480 mg |
| Fiber |
2 g |
Prep Time: 20 minutes
Cook Time: 50 minutes
Make Ahead: Prepare and bake the meatloaf a day in advance. Reheat in a 350°F oven for 10 minutes or until warm. Make the sauce ahead of time and warm before serving.
Serves 6
Nutrition Watch: Ginger has always been known to relieve symptoms of gastrointestinal distress
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