| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 slice whole-wheat bread, torn
- 1 10-ounce package white mushrooms
- 1 pound ground beef sirloin (90% lean)
- 1 large egg
- 1/4 cup chopped fresh parsley
- 2 teaspoons paprika, plus more for topping
- 1 1/2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground pepper
- 1 cup orzo
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons chopped fresh sage
- 1/4 cup plain whole-milk yogurt, well stirred
Instructions
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Pulse the bread with half of the mushrooms in a food processor until fine; transfer to a large bowl. Add the beef, egg, 1 tablespoon parsley, the paprika, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Form into four 3-by-4-inch mini meatloaves; transfer to the prepared baking sheet. Bake until browned and cooked through, about 15 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 3/4 cup cooking water, then drain the orzo.
- Slice the remaining mushrooms. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until they just start browning, 2 to 3 minutes. Stir in the sage and season with salt and pepper; cook until the mushrooms are tender, 1 to 2 more minutes. Stir in the orzo.
- Remove the skillet from the heat and stir in the remaining 3 tablespoons parsley and 1 teaspoon olive oil. Gradually add the reserved cooking water as needed to loosen; season with salt and pepper. Drizzle the meatloaves with the yogurt and sprinkle with paprika. Serve with the orzo.
Nutrition Facts
| Calories | 470 |
| Total Fat | 20 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 123 milligrams |
| Sodium | 457 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 3 grams |
| Protein | 33 grams |
| Sugar | 5 grams |
Reviews
Delicious, easy, and pretty quick. Will definitely be making again. Perfect proportions for 4 people with no leftovers and no one left hungry.
This was delicious and easy!
Our only change was we used quinoa instead of orzo