Mushroom Meatloaf

INGREDIENTS
¾   pound Crimini mushrooms
1    tablespoon olive oil
1    large white onion, finely chopped
6    cloves garlic, minced
2    tablespoons butter
1    teaspoon dried thyme
¼   cup dry Sherry wine
½   cup dry bread crumbs
¾   pound ground beef (90%)
1    tablespoon tomato puree
2    large eggs, slightly beaten

METHOD

Preheat the oven to 375 F> Working in batches if necessary, place the mushrooms into a food processor and pulse until they are minced. Heat a large skillet over medium high heat and add the olive oil. When warmed, add the onions and cook for 3 minutes. Add the garlic and cook for 30 seconds.

Add the mushrooms, butter and thyme and cook for about 7 minutes until the mushrooms begin to brown. Add the sherry, stirring it in, and remove the pan from the heat. Cool slightly.

Combine the mushroom mix with the bread crumbs, the ground beef, tomato puree and the beaten eggs, mixing well. Place into a loaf pan and bake for 30 to 35 minutes until reading 160F on a meat thermometer. Remove, cool slightly, slice and serve.

Based on a recipe from Cooking Light magazine