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.
- 2 slices low-carb white bread, cubed
- 2 tablespoons olive oil, divided
- ½ cup freshly grated Parmesan (preferably parmigiano-reggiano), divided
- 8 thinly sliced white mushrooms
- 7 finely chopped scallions, including half of the green tops
- 1½ teaspoons minced garlic
- 2 pounds ground chuck or ground turkey
- 1½ cup heavy cream
- ½ cup ice water
- 1 large egg, lightly beaten
- 1¼ teaspoons salt
- 1 teaspoon dried thyme
- ½ teaspoon pepper
- ¾ cup chopped fresh parsley leaves, divided
- 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.
- Pulse bread in a food processor to make fine crumbs.
- Transfer to a bowl; set aside.
- In a small cup combine 1 tablespoon bread crumbs, ½ teaspoon olive oil and 1 tablespoon Parmesan; set aside.
- 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.
- Transfer mushroom mixture to food processor and process until finely chopped.
- 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.
- 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.
- Let stand for 10 minutes before slicing and serving.
- Garnish with reserved 2 tablespoons parsley.
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