Friday’s Fixin’s: Meatless Meatloaf

Meatless Meatloaf | The Silver Pen

Meatless Meatloaf

Ohhhhh, am I ever excited to share this week’s recipe! Maili had a stroke of genius with this one.  I have always loved meatloaf, but haven’t had it in years because I don’t eat meat. Knowing this, Maili came up with the most scrumptious meat and gluten-free meat loaf. It is so doggone good and I hope that you will enjoy it as much as we are.  Oh, and if you like spice, you absolutely must find this Kickin’ Ketchup. Talk about a Silver Lining!

Mushroom Meatloaf

Mushroom Meatloaf

Chef Maili 

Ingredients

  • One yellow onion, chopped
  • 2 tbsp olive oil
  • 1/4 teaspoon kosher salt
  • 3 lbs of mushrooms, (half white button mushrooms and half baby bella,  but you could use any mixture of 3 lbs of mushrooms)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon of ground cloves
  • 2 tablespoons of raisins
  • 1 cup of cooked red quinoa (you can also use brown rice, oats, wheatberries)
  • ½ cup pistachios
  • 1/2 cup of almond flour
  • 1 cup of parsley, chopped
  • 2 eggs
  • 1/3 cup of spicy ketchup

Instructions

  • Preheat the oven to 350
  • Sauté onion in 2 tbsp of olive oil and 1 teaspoon of salt. After 5 minutes, add ¼ cup of water and let it cook down, stirring occasionally . When it starts to evaporate and become brown, add another ¼ cup of water.  Maili usually adds water three times when caramelized onions.  It will take about 20 minutes to cook the onions completely.
  • Chop mushrooms in a food processor (best done in batches so you don’t break your food processor!).
  • In largest pan you have, sauté mushrooms in 3 tablespoons of olive oil and 1 tsp of salt.  Cook for 15-20 minutes over medium heat, stirring occasionally, until mushrooms are completely cooked.
  • Turn off heat and add ground cloves, thyme, raisins, caramelized onions, pistachios and parsley.  Stir.
  • Add 2 eggs and combine well
  • Place mixture in a loaf pan and pack well.  Cover the top with spicy ketchup.
  • Cook on 350 for 30-35 minutes.
  • Let cool for at least 10 minutes before serving.

Mushroom MeatloafMushroom Meatloaf | The Silver PenMushroom Meatloaf | The Silver Pen

Mushroom Meatloaf

Be sure to check out Maili’s blog, The Maili Files and see more of Blue’s incredible photography.

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