Beef and Mushroom Meatloaf
6 servings SERVINGS
Ingredients
- 375 ml or 1 1/2 cups All-Bran Buds* cereal
- 15 ml or 1 tbsp oil
- 1 large onion, finely chopped
- 500 ml or 2 cups finely chopped mushrooms (about 8 medium)
- 75 ml or 1/3 cup finely chopped fresh parsley (optional)
- 175 ml or 3/4 cup beef stock
- 1 kg or 2 lbs extra-lean ground beef
- 1 egg
- 125 ml or 1/2 cup ketchup
- 15 ml or 1 tbsp Worcestershire sauce
- 5 ml or 1 tsp salt
- n/a Pepper, to taste
Directions
1. In no-stick skillet, over medium heat, heat oil. Add onions; sauté about 4 minutes. Add mushrooms; cook until tender, stirring frequently. Remove from heat, stir in parsley. Let cool slightly.
2. In medium bowl, stir together cereal and beef stock. Let stand 2 minutes or until stock is absorbed and cereal softens.
3. In large bowl, combine beef, egg, ketchup, Worcestershire, salt and pepper. Add mushroom mixture and cereal. Mix together until lightly blended.
4. Press mixture into 2 L (9 x 5-inch) loaf pan. Bake at 180°C (350°F) for 60 to 75 minutes or until cooked through.
5. Let stand about 15 minutes before slicing. Pour off any accumulated juices.
TIP: If desired, spread 125 mL (1/2 cup) ketchup over top before cooking.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
