Italian Mushroom Meat Loaf Recipe

Italian Mushroom Meat Loaf Recipe
Italian Mushroom Meat Loaf Recipe photo by Taste of Home
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Italian Mushroom Meat Loaf Recipe

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Healthful oats and flaxseed amp up the nutrition in this tasty meat loaf. —Kylie Werning, Candler, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour

Ingredients

  • 1 large egg, lightly beaten
  • 1/4 pound fresh mushrooms, chopped
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped red onion
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon pepper
  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed, crumbled
  • 1 pound lean ground beef (90% lean)
  • 1 cup marinara or spaghetti sauce

Directions

In a large bowl, combine the egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture and mix well.
Shape into a 10-in. x 4-in. loaf. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50 minutes; drain. Top with marinara sauce. Bake 10-15 minutes longer or until no pink remains and a thermometer reads 165°. Yield: 8 servings.
Originally published as Italian Mushroom Meat Loaf in Healthy Cooking February/March 2012, p51

Nutritional Facts

1 slice: 261 calories, 14g fat (3g saturated fat), 103mg cholesterol, 509mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 1 large egg, lightly beaten
  • 1/4 pound fresh mushrooms, chopped
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped red onion
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon pepper
  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed, crumbled
  • 1 pound lean ground beef (90% lean)
  • 1 cup marinara or spaghetti sauce
  1. In a large bowl, combine the egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture and mix well.
  2. Shape into a 10-in. x 4-in. loaf. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 50 minutes; drain. Top with marinara sauce. Bake 10-15 minutes longer or until no pink remains and a thermometer reads 165°. Yield: 8 servings.
Originally published as Italian Mushroom Meat Loaf in Healthy Cooking February/March 2012, p51

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