Beef and mushrooms make a complementary duo. Here, cremini mushrooms, also known as baby portobellos or Italian brown mushrooms, elevate the flavor of both the loaf and the gravy.
Nonstick cooking spray
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 (8-ounce) package sliced cremini mushrooms
1 teaspoon dried oregano
1 sweet onion, finely chopped
3 garlic cloves, minced
1½ pounds lean ground beef
1 large egg
1 slice white bread, pulsed in a food processor into coarse bread crumbs
¼ teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 cup low-sodium beef broth
1 Preheat the oven to 350°F. Coat a loaf pan with nonstick cooking spray.
2 In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the mushrooms and oregano. Cook for 5 minutes, stirring occasionally. Add the onion and garlic, and continue to cook for 5 minutes, until the mushrooms and onion are soft. Remove from the heat. Divide the mushroom mixture into two equal parts, and finely chop one part. Set the other part aside.
3 In a medium bowl, add the chopped-mushroom mixture, beef, egg, bread crumbs, and pepper. Mix well. Form the beef mixture into a loaf and transfer it into the loaf pan. Bake for 45 minutes, until cooked through.
4 In a saucepan over medium-high heat, heat the remaining 1 teaspoon of olive oil, and add the remaining mushroom mixture. Stir in the flour and mix to coat. Slowly add the broth, stirring constantly to break up any clumps. Bring to a boil, reduce the heat, and simmer for 5 minutes, until thickened. Spoon the gravy over slices of meatloaf, and serve.
Nutrition tip: Fresh mushrooms are nearly 90 percent water and are loaded with B vitamins. Low in calories with a meaty taste, they are often paired with beef to lower the calorie count, while adding bulk and flavor.
Per Serving Calories: 280; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 86mg; Carbohydrates: 7g; Fiber: 1g; Protein: 17g; Phosphorus: 192mg; Potassium: 394mg; Sodium: 146mg