Creators
Samara Pardi
Description
This delicious meatloaf recipe features ground beef paired with fried king oyster mushrooms and sautéed chard, creating a hearty and flavorful dish perfect for any dinner table.
INGREDIENTS
Serves 4 people
Ingredient | Amount | Units | Notes |
Ground Beef | 1 | lbs | |
Carrot | 2 | Small, diced | |
Yellow Onion | 1 | Large, halved | |
Egg | 2 | ||
Garlic | 2 | Clove | Crushed |
Tomato Paste | 4 | oz | |
Swiss Chard | 2 | Bunch | |
King Oyster Mushrooms | 6 | Large | |
Coconut Oil | 2 | tbsp | |
Olive Oil | 1/2 | Cup | |
Salt | 1 | tbsp | Or to taste |
Pepper | Several grinds |
PREPARATION
Meatloaf:
- In a heavy skillet, heat 2 tbsp olive oil and add 1/2 of the onion, diced.
- Stir and after about 2 minutes on medium heat, add diced carrots and stir again.
- Cook for another 6 minutes, until onions and carrots are tender, then remove from heat and set aside.
- In a large mixing bowl, combine ground beef, eggs, garlic, 1/2 can tomato paste and salt & pepper. Once cooked onions and carrots are cooled, add them as well and with clean hands, combine all ingredients until well incorporated.
- Grease a rectangular glass baking dish, (5 X 9 inches or similar), with coconut oil and scoop in beef mixture. With clean hands, you will need to gently press down and shape the beef mixture into a loaf.
- Spread the remaining 1/2 can tomato paste over the top.
- Bake in a 325 °F (163 °C) oven for about 45 minutes, until top has firmed and you can see the meat inside has cooked through.
Fried King Oyster Mushrooms:
- Slice the mushrooms lengthwise so that you end up with 3 - 4 1/4 inch thick pieces per mushroom.
- In the same heavy skillet that you cooked the onions and carrots, heat 2 more tbsp olive oil and add mushroom slices so that each piece lays flat, (you will likely have to do this in 2 batches if they don't all fit at once).
- Fry for about 6 minutes, until bottom is golden brown, then flip and continue cooking for about 4 more minutes, until second side is browned also. Remove from pan, cover and set aside.
Sauteed Chard:
- Add the remaining 2 tbsp olive oil to the same heavy skillet you cooked the mushrooms in and add the remaining 1/2 onion, chopped.
- Cook on medium heat for a couple minutes, until translucent.
- Remove stems from swiss chard leaves but do not discard.
- Once they are all removed, slice the stems only into 1/2 sections and add to the pan. Stir and continue cooking for about 4 minutes, until softened.
- Stack leaves and slice into 1 inch strips, then add to pan.
- Cook for another 6 minutes, until wilted and tender.
- Serve a slice of the meatloaf with the sides of fried king oyster mushrooms and a scoop of the sauteed chard.