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Farro and Mushroom Meat Loaf

Photo: Oxmoor House

 

Hands-on time 30 mins
Total time 1 hr, 50 mins
Yield Serves 8 (serving size: 1 slice)
While writing this book, I had a sudden craving for farro and mushrooms. I had just experienced success with the Chicken-Pecan Meatballs recipe, so I wanted to create another texturally similar dish. And that "NeutralQue" needed another use, and--oh, cool--a mostarda-like direction would work perfectly with a farro and mushroom meat loaf. And that's how a food craving became a recipe.

Ingredients

  • 1 cup "NeutralQue"
  • 2 teaspoons mustard seeds
  • 1 tablespoon orange marmalade
  • 1 fresh pear, peeled and diced
  • 1/2 teaspoon black pepper
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon olive oil
  • 1/2 cup grated yellow onion
  • 6 ounces oyster mushrooms, minced
  • 1 ounce pancetta, minced
  • 4 garlic cloves, minced
  • 1 pound ground turkey
  • 1 pound ground sirloin
  • 2 cups diced bread
  • 1 cup cooked farro
  • 1/2 cup low-sodium white beans, mashed to a paste
  • 1/2 cup unsalted beef stock
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons Parmigiano-Reggiano cheese
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Zest from 1 lemon
  • 1 egg white
  • Cooking spray

Nutrition Information

  • calories 396
  • fat 13.9 g
  • satfat 4.2 g
  • monofat 5.7 g
  • polyfat 2 g
  • protein 27 g
  • carbohydrate 44 g
  • fiber 4 g
  • cholesterol 78 mg
  • iron 3 mg
  • sodium 476 mg
  • calcium 89 mg

How to Make It

  1. Preheat the oven to 425°.

  2. MAKE THE SAUCE

  3. Combine the first 6 ingredients (through mustard) in a small saucepan.

  4. Bring to a simmer over medium-high heat; reduce the heat to low and simmer 20 minutes.

  5. Now increase the heat to medium and boil 18 minutes, or until the mixture thickens into a glaze.

  6. Remove from the heat and set aside.

  7. MAKE THE MEAT LOAF MIXTURE

  8. Heat a skillet over medium heat. Add the olive oil and swirl to coat.

  9. Add the onions, the mushrooms, the pancetta, and the garlic. Sauté for 5 minutes, stirring frequently.

  10. Remove from heat and cool to room temperature.

  11. Combine the remaining ingredients for the meat loaf (except the cooking spray) in a large mixing bowl.

  12. Fold evenly, but gently, until just combined.

  13. Add the cool mushroom mixture.

  14. BAKE!

  15. Coat a roasting pan with cooking spray. Form a meat loaf about 3 inches tall by 4 inches wide on the pan.

  16. Bake the meat loaf at 425° for 25 minutes, or until the internal temperature reaches 140°.

  17. During the final minutes of roasting, baste the meat loaf with about 1/4 cup of the sauce. Reserve the remaining sauce for service. Pour the glaze over the meat loaf.

  18. Bake an additional 7 minutes or until the internal temperature reaches 155°.

  19. Remove the lacquered meat loaf from the oven, and let it rest for 10 minutes.

  20. Slice and serve.

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