Usually, when I make meatloaf, I just press my mother’s meatball mix into a loaf pan—but that calls for pork, whole eggs, and white breadcrumbs. Not exactly spa cuisine. Instead of going for ground turkey here, I wanted to use lean beef for a richer taste. The Portobello mushrooms add moistness, flavor, and bulk—in exchange for very few calories.

　　

Ingredients

serves 4

　　4 ounces portobello mushrooms, roughly chopped

　　2 garlic cloves

　　1/3 cup egg substitute

　　1/3 cup reduced-sugar ketchup, such as Heinz

　　12 ounces 93% lean ground beef

　　1/4 cup chopped fresh flat-leaf parsley

　　1/2 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural

　　1/2 teaspoon salt

　　Freshly ground black pepper

　　

Step 1

Preheat the oven to 450˚F. Line a baking sheet with foil and set it aside.

　　

Step 2

Place the mushrooms in a food processor, and pulse until they are very finely chopped; scrape them into a large mixing bowl. Add the garlic cloves to the food processor and pulse until they are finely chopped. Add the egg substitute and 1 tablespoon of the ketchup, and puree until the garlic is smooth. Scrape the garlic mixture into the bowl containing the mushrooms.

　　

Step 3

Add the beef, parsley, and panko to the bowl. Add the salt and season with pepper to taste. Using your hands, gently mix the ingredients until they are just combined.

　　

Step 4

On the prepared baking sheet, form the meat mixture into an 8 × 4 × 1 1/2-inch loaf. Brush the remaining ketchup over the loaf. Bake until the meatloaf is cooked through, 18 to 20 minutes.

　　

Step 5

Allow the meatloaf to rest for 5 minutes before slicing.

　　

nutrition information

Step 6

Fat: 36g (before), 8.9g (after)

　　

Step 7

Calories: 520 (before), 212 (after)

　　

Step 8

Protein: 21g

　　

Step 9

Carbohydrates: 11g

　　

Step 10

Cholesterol: 55mg

　　

Step 11

Fiber: 2g

　　

Step 12

Sodium: 400mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.