You don’t have to go all-out vegetarian to eat less meat, and this recipe is the perfect example. You only need a half-pound of meat for this updated version of meatloaf, with hearty lentils and savory mushrooms. Try with ground turkey for less fat.
- 8 ounces (227g) white mushrooms
- 1 tablespoon olive oil
- 1 cup (114g) onion, finely chopped
- 2 cups (300g) cooked lentils
- 8 ounces (227g) 90% lean ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1/3 cup (75g) ketchup
- 1 teaspoon chili powder
- Preheat oven to 375°F (190ºC). Line a sheet pan with parchment paper.
- Place mushrooms in a food processor and pulse until very finely chopped. Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add onion; sauté 3 minutes. Add mushrooms; cook until tender and mushroom liquid evaporates, about 4 minutes.
- Place half of the lentils in a food processor and pulse until almost pureed; scraping down the sides of the bowl as needed. In a large bowl, combine the pureed lentils, whole lentils and mushroom mixture. Add ground beef, garlic powder, salt, pepper and egg. Mix until well combined. Shape the mixture into a 7-by-4-inch freeform loaf on the prepared sheet pan. Bake at 375°F for 20 minutes.
- Combine ketchup and chili powder. After 20 minutes, remove the pan from the oven. Brush ketchup mixture all over. Bake until a thermometer inserted in center registers 160°F (71ºC), about 10–15 minutes more. Slice loaf into 8 pieces.
Serves: 4 | Serving Size: 2 slices
Nutrition (per serving): Calories: 335; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 37mg; Sodium: 389mg; Carbohydrate: 32g; Dietary Fiber: 10g; Sugar: 10g; Protein: 25g