Mushroom-Flavored Meatloaf
4.6g
Net Carbs
37.4g
Protein
43.5g
Fat
1.5g
Fiber
565
Calories
Ingredients:
- 1/2 cup Parmesan Cheese (Grated)
- 3/4 cup Parsley
- 1 1/2 cups Heavy Cream
- 1 1/4 teaspoons Salt
- 7 medium (4-1/8" long) Scallions or Spring Onions
- 1 1/2 teaspoons Garlic
- 2 pounds Ground Turkey
- 8 whole each Mushroom Pieces and Stems
- 1/2 cup Tap Water
- 1 teaspoon leaf Dried Thyme Leaves
- 2 tablespoons Extra Virgin Olive Oil
- 1 large Egg (Whole)
- 1/2 teaspoon Black Pepper
Directions:
Use the Atkins recipe to make Atkins Low Carb Wheat Bread; you will need 2 slices. Toast the slices then place into a blender to make bread crumbs.
- Heat oven to 350°F.
- Line a 13- by 9-inch baking pan with foil. Cover a wire rack with foil; prick foil in several places with a fork. Place rack in pan; set aside.
- Pulse bread in a food processor to make fine crumbs. Transfer to a bowl; set aside. In a small cup combine 1 tablespoon bread crumbs, 1/2 teaspoon olive oil and 1 tablespoon Parmesan; set aside.
- In a 12-inch skillet, heat remaining olive oil over medium heat. Add diced mushrooms, diced scallions and minced garlic; sauté until mushrooms are tender, stirring frequently, 5 to 7 minutes. Transfer mushroom mixture to food processor and process until finely chopped.
- In a large bowl, gently combine ground meat, plain bread crumbs, mushroom mixture, cream, water, egg, remaining Parmesan, salt, thyme, pepper and all but 2 tablespoons parsley. Mix until evenly blended. Transfer mixture to a work surface and form into a 9- by-5-inch loaf.
- Place loaf on prepared rack. Bake for 1 hour. Sprinkle top of loaf with bread-crumb topping. Bake until an instant-read meat thermometer inserted into center of loaf registers 160°F for chuck or 165°F for turkey and bread-crumb topping is nicely browned, 20 to 25 minutes more.
- Let stand for 10 minutes before slicing and serving. Garnish with reserved 2 tablespoons parsley.
