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Veggie Meatloaf with Mushrooms and Sun Dried Tomatoes
Ingredients
- 2 tablespoons butter, at room temperature
- 1 cup breadcrumbs, plus more for coating ramekins
- 4 ounces sun-dried tomatoes
- 1 cup warm water
- 2 eggs
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 pound mix of portobello and cremini mushrooms, trimmed and finely chopped in a food processor
- Kosher salt and freshly ground pepper
- 4 ounces Cheddar, grated
- 8 ounces baby spinach leaves, for serving
Instructions
Veggie Meatloaf with Mushrooms and Sun-Dried Tomatoes serves 4 original recipe by Food Network.
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