YOUR SOLIN GENERATED RECIPE
Lean Meatloaf with Savory Mushroom Gravy
Savor the comforting essence of lean meatloaf paired with a delicate, savory mushroom gravy. This dish offers a perfect balance of hearty flavors from extra lean beef and a touch of oats for binding, uplifted by aromatic onions and garlic. The mushroom gravy, with its earthy tones and light beef broth base, enhances the dish without overwhelming its clean profile, making it a satisfying yet nutritious meal.
INGREDIENTS
5 oz Extra Lean Ground Beef (141 g)
1 large Egg (50 g)
1/4 cup Rolled Oats (20 g)
1/4 cup Chopped Yellow Onion (40 g)
1 clove Minced Garlic (3 g)
1 cup Sliced White Button Mushrooms (70 g)
1/2 cup Low Sodium Beef Broth (120 g/ml)
1 tablespoon Tomato Paste (15 g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the extra lean ground beef, egg, rolled oats, chopped onion, minced garlic, tomato paste, salt, and pepper. Mix until just combined to avoid overworking the meat.
Shape the mixture into a loaf and place it in a lightly greased baking dish.
Bake the meatloaf in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 160°F (71°C).
While the meatloaf is baking, prepare the mushroom gravy. In a skillet over medium heat, add the sliced mushrooms and a pinch of salt. Sauté until the mushrooms are tender and most of their moisture has evaporated, about 5 minutes.
Add the low sodium beef broth to the skillet and let it simmer for another 3-4 minutes, allowing the flavors to meld and the gravy to thicken slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
Once the meatloaf is done, slice it and serve warm with a generous drizzle of the savory mushroom gravy on top.