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Beef and Portobello Meat Loaf

Makes: 4  to 6  servings Prep 18 mins Bake 350°F1 hr 10 mins Stand 10 mins


  • 4 ounces  portobello mushroom caps
  • 5 garlic cloves, chopped
  • 1 teaspoon  dried Italian seasoning
  • 1/2 teaspoon  crushed red pepper
  • 1/2 teaspoon  salt
  • 1 3/4 pounds  ground beef
  • 1 cup  soft bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons  Worcestershire sauce
  • 5 tablespoons  tomato paste, divided


1. Heat oven to 350 degree F. With a knife or a teaspoon, gently scrape away the gills (the black portion underneath the caps) from mushroom caps.

2. Place mushrooms in a food processor with garlic, Italian seasoning, red pepper and salt and process until finely chopped but not pasty. Transfer mushroom mixture to a large bowl; combine with beef, bread crumbs, eggs, Worcestershire sauce and all but 2 tablespoons tomato paste. Gently press the mixture evenly into an 8x4x2-inch loaf pan, forming a rounded loaf. Spread remaining tomato paste over top. (Can be made ahead. Cover and refrigerate overnight.)

3. Bake, uncovered, 1 hour 10 minutes, or until an instant-read thermometer inserted in center of loaf registered 180 degrees F. Let meat loaf stand 10 minutes, then carefully unmold onto a cutting board and slice. Makes 4 to 6 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)485,
  • Fat, total(g)38,
  • chol.(mg)184,
  • sat. fat(g)15,
  • carb.(g)11,
  • fiber(g)1,
  • pro.(g)26,
  • sodium(mg)550,
  • Percent Daily Values are based on a 2,000 calorie diet