Cremini Mushroom Meat Loaf

Ingredients

• 0.5 teaspoon pepper black
• 1 tablespoon canola oil 
• 4 servings cauliflower mash 
• 1 pound cremini mushrooms 
• 2 tablespoons cooking sherry dry
• 1 large eggs lightly beaten
• 2 teaspoons thyme leaves fresh chopped
• 6  garlic cloves minced
• 8 ounces ground sirloin 90% lean ( )
• 0.6 teaspoon kosher salt 
• 0.3 cup lower-sodium ketchup divided
• 1.3 cups onion finely chopped
• 0.5 cup panko breadcrumbs 
• 4 servings browned butter peas and carrots 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 37
2. Place half of mushrooms in a food processor; process until minced.
3. Place minced mushrooms in a bowl. Repeat procedure with remaining mushrooms. Rinse and wipe processor clean.
4. Heat a large skillet over medium-high heat.
5. Add oil to pan; swirl to coat.
6. Add onion; saut 3 minutes.
7. Add garlic; saut 1 minute.
8. Add mushrooms; cook 7 minutes or until liquid evaporates and mushrooms begin to brown.
9. Add sherry; cook 1 minute, stirring frequently.
10. Remove from heat; stir in thyme. Cool slightly.
11. Combine mushroom mixture, panko, and next 4 ingredients (through egg), mixing until well combined. Shape mixture into a 7 x 3-inch free-form loaf on a foil-lined baking sheet coated with cooking spray.
12. Bake at 375 for 20 minutes.
13. Remove from oven; brush with half of ketchup.
14. Bake an additional 10 to 15 minutes or until a thermometer registers 16
15. Remove from oven; brush with remaining ketchup.
16. Cut into 8 slices.