This versatile recipe works well with plant-based or animal protein. The mushrooms enhance the flavor and may boost your immune system. Oats add minerals, vitamins, antioxidants and soluble fiber. The winning combination of mushrooms and oats guarantee a moist meatloaf.
Prep: 15 mins | Cook: 55 mins | Total: 70 mins
1lb (453g) of lean ground chicken or ground protein of your choice
½ medium onion chopped
2 tsp of vegetable oil
1 stalk of celery chopped
8oz (227g) of crimini mushrooms
½ tsp of salt
2 tsp of worcestershire sauce
⅛ tsp of black pepper
½ cup of oat flour (grind the whole oats in the blender, or coffee grinder [not used for coffee, great for flax or chia] to make the flour – use gluten-free oats if needed)
3oz (90g) of mozzarella cheese sticks (optional)
Preheat the oven to 350ºF (180ºC). Grease an 8×11-inch (20x28cm) baking dish.
In a medium skillet, heat the oil, add the onions and celery and cook for 2 minutes. While the onions and celery are cooking, using a food processor, finely chop the mushrooms. Add the mushrooms to the onions and celery and cook for another 2 minutes or until the mushrooms start releasing water. Let the vegetables cool. In a medium bowl add the cooked vegetables and all the remaining ingredients, except the cheese. Mix well.
Pour all the mixture in the prepared dish and form a loaf 10-inch long. Carefully open the loaf with your hands and place the cheese sticks in the middle. Close the loaf and bake for 50 minutes or until a minimum internal temperature of 160ºF (71ºC) is reached. Enjoy!