Shiitake Lean Beef Meatloaf With Sprouted Grain Bread

Shiitake mushrooms are an excellent source of vitamin B2, zinc, and vitamin D. These nutrient-rich fungi have a meaty texture so you can cut down on extra ground meat in this meatloaf recipe. Plus, the sprouted grain bread is a nuttier alternative to dry bread crumbs and is easier to digest.

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2 slices Sprouted grain bread (torn into small pieces, about 1 1/2 cups)
1 cup Milk
1 tbsp Grapeseed oil
1 cup Finely chopped shiitake mushrooms
1 cup Finely chopped carrots
1 cup Finely chopped onions
1 tbsp Dried marjoram
1 clove Garlic (finely chopped)
1 tsp Salt
Freshly ground pepper
1 Egg
1 lb Lean ground beef

Preheat oven to 350°F.

In a bowl, cover the bread in the milk and set aside for about 30 minutes.

Meanwhile, warm the oil in a saute pan and cook the mushrooms, carrots, and onions for about 4 minutes, stirring occasionally, until veggies start to get soft. Set aside to cool a bit.

Mash the soaked bread until it falls apart. Squeeze out any excess milk but still keep the bread moist. This is called a "panade" and will help you keep your meatloaf wet. You can save the extra milk for another use, such as bread pudding.

In a large bowl, gently combine the bread panade, the cooled and cooked onions, carrot and mushroom mix, marjoram, salt, pepper, soy sauce, egg, and ground beef.

In a baking dish, form the mixture into a loaf. Place into the oven and bake for 45 minutes until fully cooked. Enjoy!

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