Mushroom Meatloaf

This SCD legal recipe is based on a mushroom meatloaf recipe that originally appeared in Cooking Light.

Ingredients

• 1 pound chopped mushrooms
• 1 tablespoon canola oil
• 1 1/4 cups finely chopped onion
• 6 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1/2 cup almond flour
• 5/8 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces ground sirloin (90% lean) [this recipe accommodates up to 1 lb. without changing the amount of the other ingredients]
• 1 large egg, lightly beaten
• 1/4 cup SCD legal ketchup (optional)

 Directions

1. Preheat oven to 375°.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
3. Add onion; sauté 3 minutes.
4. Add garlic; sauté 1 minute.
5. Add mushrooms; cook 7 minutes or until liquid evaporates and mushrooms begin to brown.
6. Remove from heat; stir in thyme. Cool slightly.
7. Combine mushroom mixture, almond flour, and remaining ingredients  mixing until well combined. Shape mixture into a 7 x 3-inch free-form loaf on a foil-lined baking sheet coated with oil.
8. Bake at 375° for 20 minutes.
9. Remove from oven; brush with ketchup (if you choose).

Notes

Serve alongside pureed cauliflower and steamed veggies.