Eosinophilic Esophagitis Friendly Cajun Mushroom Meatloaf with Peppery Spice
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.8(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the loaf
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 10 oz cremini mushrooms, finely chopped
- 1 ½ tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1 tsp black pepper, freshly ground
- 1 tsp salt
- 1 ½ lb ground beef (80/20)
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tbsp worcestershire sauce
For the glaze
- ½ cup ketchup
- 1 tbsp hot sauce
- 1 tsp black pepper, freshly ground
- 1 tsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, green bell pepper, and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!