Mushroom Meatloaf

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

SCD meatloaf on a bed of mashed cauliflower.
SCD mushroom meatloaf



  • 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)


  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).


Serve alongside pureed cauliflower and steamed veggies.


  1. I’m in the middle of making this, and wow, 16 oz of mushrooms is a lot. Are you sure it’s not 1 lb. of ground beef and 8 oz of mushrooms?

  2. Well, I made the recipe like you posted, and it came out delicious!! Just not used to that many mushrooms. Thank you!

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