Mushroom-flavored Meatloaf

Description
Mushrooms, Parmesan and herbs jazz up plain-old meatloaf for a dish that just might become a family staple. Serve with roasted vegetables on the side for a nourishing and hearty autumn meal.

Ingredients
2 slices low-carb white bread, cubed 2 tablespoons olive oil, divided 1/2 cup freshly grated Parmesan (preferably Parmigiano-Reggiano), divided 8 thinly sliced white mushrooms 7 finely chopped scallions, including half of the green tops 1 1/2 teaspoons minced garlic 2 pounds ground chuck or ground turkey 1 1/2 cup heavy cream 1/2 cup ice water 1 large egg, lightly beaten 1 1/4 teaspoons salt 1 teaspoon dried thyme 1/2 teaspoon pepper 3/4 cup chopped fresh parsley leaves, divided

Directions
1. Heat oven to 350°F. Line a 13- by 9-inch baking pan with foil. Cover a wire rack with foil; prick foil in several places with a fork. Place rack in pan; set aside. 2. Pulse bread in a food processor to make fine crumbs. Transfer to a bowl; set aside. 3. In a small cup combine 1 tablespoon bread crumbs, 1/2 teaspoon olive oil and 1 tablespoon Parmesan; set aside. 4. In a 12-inch skillet, heat remaining olive oil over medium heat. Add mushrooms, scallions and garlic; sauté until mushrooms are tender, stirring frequently, 5 to 7 minutes. 5. Transfer mushroom mixture to food processor and process until finely chopped. 6. In a large bowl, gently combine ground meat, plain bread crumbs, mushroom mixture, cream, water, egg, remaining Parmesan, salt, thyme, pepper and all but 2 tablespoons parsley. Mix until evenly blended. Transfer mixture to a work surface and form into a 9- by-5-inch loaf. 7. Place loaf on prepared rack. Bake for 1 hour. Sprinkle top of loaf with bread-crumb topping. Bake until an instant-read meat thermometer inserted into center of loaf registers 160°F for chuck or 165°F for turkey and bread-crumb topping is nicely browned, 20 to 25 minutes more. 8. Let stand for 10 minutes before slicing and serving. Garnish with reserved 2 tablespoons parsley.