Individual Meatloaves With Smothered Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from a Rachel Ray recipe to make it a lower carb. The sauce on this is so good, I could eat it like a soup! I like to use baby bella mushrooms, but button mushrooms work too. Ingredients:
1 1/2 lbs lean hamburger |
1 egg |
1/2 small onion, grated |
1 tablespoon worcestershire sauce |
1 tablespoon dijon mustard |
1 teaspoon salt |
pepper, to taste |
1 cup grated parmesan cheese (the kind that comes in a can) |
12 ounces sliced mushrooms |
2 tablespoons butter |
1 tablespoon flour |
1/2 cup sherry wine |
1/2 teaspoon dried tarragon |
1 cup beef broth |
1/2 cup heavy cream |
Directions:
1. Make meatloaves:.
2. Place all ingredients in large mixing bowl and mix with your hands until evenly mixed.
3. Shape into a loaf about 1 1/2 inches thick, then shape into 4 individual oval patties.
4. Spray large non-stick skillet with cooking spray. Heat to medium high, then add patties.
5. Cook for 6-7 minutes per side, then remove to shallow baking pan and place in 350 degree oven while you make the sauce.
6. Sauce:.
7. In the same skillet, melt butter.
8. Stir in sliced mushrooms, and saute them until browned and most of the liquid has cooked out.
9. Slowly pour sherry into pan to deglaze the pan. Sprinkle tarragon over sherryLet boil until most of the liquid is gone again.
10. Sprinkle flour over mushrooms and stir to combine. Cook for 2-3 minutes, stirring constantly.
11. Slowly stir in beef broth. Let simmer, stirring occasionally, until thickened. Remove from heat and stir in cream.
12. Take meatloaves out of the oven, and place on serving platter. Stir any juices that have collected in the pan into the sauce.
13. Pour sauce over meatloaves and serve.
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