Meatloaf With Porcini Mushrooms

• dried porcini mushrooms↗1 ounce
• chopped fresh basil2 tablespoons
• freshly grated parmesan cheese2 tablespoons
• egg1

  lightly beaten

• egg white1

  lightly beaten

• salt & freshly ground black pepper

  to taste

• tomato paste↗1

  (6 ounce) can

• Garnish
• fresh basil leaf↗
• quick-cooking oatmeal↗3⁄4 cup

  (not instant)

• olive oil↗2 teaspoons
• finely chopped large onion1
• finely minced garlic clove1
• extra lean ground beef↗1 lb
• casing1

  removed and finely chopped (optional)

• tablespoons Dijon mustard, grainy style preferred↗2
• tablespoons chopped fresh parsley2

Step-by-step instructions

1. 1

   Soak the mushrooms in ½ cup hot water until softened, about 20 minutes. Strain the mushrooms, finely chop, and set aside. Strain the reserved mushroom liquid into a small bowl, stir in the oatmeal, and allow to sit at room temperature.

2. 2

   Preheat the oven to 350°F; coat a 9-x-5-x-3 inch nonstick loaf pan with nonstick cooking spray.

3. 3

   In a small skillet, heat the oil and sauté the onion over medium-high heat, stirring often, until the onion is lightly golden, about 6 to 7 minutes. Add the garlic and stir to just combine the flavors, for 30 seconds. Remove the skillet from the heat, transfer the onions to a large bowl, and allow to cool slightly.

4. 4

   Add the remaining ingredients to the onions, including the chopped mushrooms and oatmeal, mixing with your hands until well combined and place in the prepared loaf pan. Spread the tomato paste to cover the loaf.

5. 5

   Bake for 1 hour. Remove the pan from the oven and allow it to sit for about 10 minutes to allow the flavors to develop and to make it easier to slice the loaf. Slice and serve the loaf garnished with basil leaves.