Red Meat Allergy Friendly Cajun Mushroom Meatloaf with Peppery Spice
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
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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
- ½ tsp cayenne pepper
- 1 tsp black pepper, freshly ground
- 1 tsp salt
- 1 ½ lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 2 large eggs, lightly beaten
- 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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