Beef and Portobello Meat Loaf

Ingredients
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

Directions
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.



Nutritional facts per serving
calories: 485, total fat: 37.5g, saturated fat: 15g, cholesterol:
184mg,
sodium: 550mg, carbohydrate: 11g, fiber: 1g, protein: 26g
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