This meatloaf is full of deep, warming flavors, including mushrooms, caramelized onions, cheese, and pungent sun-dried tomatoes. Served over a bed of baby spinach, it’s a perfectly satisfying meal that includes plenty of nutritious vegetables.
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter, at room temperature
- 1 cup breadcrumbs, plus more for coating ramekins
- 4 ounces sun-dried tomatoes
- 1 cup warm water
- 2 eggs
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 pound mix of portobello and cremini mushrooms, trimmed and finely chopped in a food processor
- Kosher salt and freshly ground pepper
- 4 ounces Cheddar, grated
- 8 ounces baby spinach leaves, for serving
Instructions
- 1. Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins and lightly coat with breadcrumbs.
- 2. Soak the sun-dried tomatoes in the water until soft. Remove the tomatoes and coarsely chop. In a large bowl, whisk together the eggs and soaking water, and add the breadcrumbs. Set aside.
- 3. Heat a large skillet over medium-high heat, add the olive oil, followed by the onions. Cook until brown, stirring frequently, about 10 minutes. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the liquid from the mushrooms has evaporated, about 15 minutes. Stir in 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer the vegetables to a large bowl to cool.
- 4. Add the breadcrumb mixture and the grated cheese to the vegetables and mix well with your hands. Evenly distribute the mixture among the coated ramekins. Place on a baking sheet and bake for 30 minutes. Let cool slightly, then run a knife around the edges of the ramekins.
- 5. Toss the spinach in a hot skillet just until wilted and divide among 4 serving plates. Invert the meatloaf onto the spinach. Serve immediately.
Nutrition Facts
| Calories | 541 calorie |
| Total Fat | 30 grams |
| Saturated Fat | 12.5 grams |
| Cholesterol | 138 milligrams |
| Sodium | 1245 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 9 grams |
| Protein | 23 grams |
| Sugar | 16 grams |
Reviews
Good flavor and holds its shape. I added extra tomatoes, garlic & thyme.
Sounds good. If my intentions and my distractions meld agreeably,I will check it out in “concrete” form as well as the abstract (recipe”.
Really great recipe. Added 1/2 tbs of soy sauce and balsamic vinegar to give it some added meatiness
Really good!!
One of the best vegetarian “meat” loaf recipes I have used. I added a simple veggie meatloaf sauce and cooked in a loaf pan instead of ramekins – cooked it a little longer and for the first half at a higher heat. We ate it over several separate meals and it seems to keep getting better as the flavors set in – definitely making this one again & again!
This was delicious. We ‘Doctored’ it up a bit to our liking. We used only baby portobello mushrooms & we also added one green pepper
(chopped), to the recipe.
(chopped), to the recipe.
Helpful tips* (take note, L.A. McKay↓)
1)Add a handful of mushrooms to the food processor at a time. Empty the chopped mushrooms from the processor into a separate bowl as you go. You may also hand chop the mushrooms. It works just as well, just not as fast.
2)Butter a large casserole dish, as you do the ramekins according to recipe, and form one whole veggie meat loaf in the center. Cook longer at a lower temp (300-325 for 60-75 min) to get that traditional meatloaf look.
3) When baking as one whole loaf as described above,You may want to cook down the mushroom mix in the skillet (as described in the recipe) a little longer to get as much moisture out of the mushroom mix as you can without burning.
Have made this several times for my vegetarian son & girlfriend and they love it! I am not a vegetarian but find it to be really tasty! I top it with a vegetarian mushroom gravy. It also makes a great “meatless” loaf sandwich…. put leftovers in fridge, slice and then cook about 1 minute on each side in some olive oil and serve on baguette!
Won’t make this again. The only good bites were the bits of sundried tomato, and there weren’t enough of them. I would double the tomato. The mushroom just mushed up in the food processor and wouldn’t allow the bigger pieces at the top to get chopped, so I had to scoop out mush and try to get the bigger pieces sorted out of it to chop; what a mess. We really didn’t like the taste and threw most of it out.
I consider myself “somewhat vegetarian” as my boyfriend who I live with is vegetarian and I do the cooking. In saying that, this “meatloaf” is SSSOOOO GOOD! It’s really filling too. I didn’t use the cremini mushrooms (just normal ones? and it still came out wonderful. I paired it with garlic mashed potatoes and a side salad and we were both stuffed which meant there was enough to pack for lunch the next day. This is definitely going in my dinner rotation!