Photo courtesy of Vickie Chynoweth

Photo courtesy of Vickie Chynoweth

Well-Fed in Federal Way: Meatloaf with glazed mushrooms

No ketchup needed for this week’s meatloaf recipe.

Meatloaf with glazed mushrooms (makes one loaf)

By Vickie Chynoweth

Ingredients:

2/3 cup quinoa, uncooked

1.5 pounds 93% lean ground beef

1 cup low sodium chicken stock

2 tablespoons olive oil

1 cup onion, finely chopped

1 cup of chopped mushrooms, 4-6 large

1 cup fresh corn, removed from husk

1 cup carrots grated, 1 large

4 cloves garlic minced

2 large eggs

1 tablespoon tomato paste

1 teaspoon onion powder

2 tablespoons Worcestershire sauce

2 teaspoons Johnny’s seasoning salt

1 teaspoon pepper, fresh cracked

1 tablespoon sun-dried tomato, chopped

2 cups of water or broth to cook quinoa

3 tablespoon ground flax seed (optional)

Glazed mushrooms ingredients

1 pound Cremini mushrooms, rinsed and sliced

1/3 cup Cabernet

1/3 cup beef or vegetable broth

2 tablespoons unsalted butter

2 cloves garlic minced

Salt and pepper to taste

Directions:

1. Toast quinoa in a dry skillet until golden brown. After toasting quinoa, add 2 cups of water or broth. Bring to a rolling boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is evaporated. Fluff with a fork and set aside.

2. In a skillet heat the olive oil over medium heat. Add onion, mushrooms, corn, and garlic. Sauté until onion is soft and translucent, about 7-10 minutes.

3. In a large bowl, combine eggs, onion powder, Worcestershire sauce seasoning salt and pepper. Mix with a fork until well combined. Add tomato paste, and sun-dried tomato and mix well.

4. Add ground beef, grated carrots and quinoa to egg mixture. Stir with a large spoon until all ingredients are mixed well. Place beef mixture in a loaf pan sprayed with cooking spray and pat meat down to the shape of the loaf pan. Sprinkle top of meat with ground flax seed.

5. In preheated oven at 350 degrees, cook meat loaf for 60 minutes or until done. Cool for 5-10 minutes before slicing.

6. To make mushroom glaze, melt butter in skillet over medium heat. Once butter is melted, add mushrooms and garlic. Cook for 5 minutes. Add wine and broth to skillet and stir all ingredients together. Reduce heat and simmer until sauce is reduced by at least half. Add salt and pepper to taste.

7. Spoon glaze over sliced meatloaf. Serve with mashed potatoes. No ketchup needed!


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