Pregnancy Friendly Cajun Mushroom Meatloaf with Peppery Spice
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 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.
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