Blend & Extend: Mini Canadian Meatloaf

We've been sharing our Blend & Extend method all across the country now, letting you in on our healthy eating secret. Mushroom & Beef Blendability is a great way to get that extra serving of veggies into the mouths of picky eaters. 

With the weather cooling, we're looking to our comfort food classics. This Mini Canadian Meatloaf is a classic, with a twist! A blend of mushrooms and beef keeps these quick cooking loaves lower in cholesterol and saturated fat than a traditional meatloaf.

Mini Canadian Meatloaf
A blend of mushrooms and beef keeps these quick cooking loaves lower in cholesterol and saturated fat than a traditional meatloaf. 

Serves 4 | Prep Time: 20 mins. | Cook Time: 35 mins.

6 oz fresh button Mushrooms
1 tbsp canola oil
1/2 onion, chopped
1 apple, peeled and chopped
1 pkt Mushroom Seasoning Blend
1/2 cup shredded part skim Cheddar cheese
1/2 cup breadcrumbs
2 eggs
1/2 tsp each salt and pepper
12 oz lean ground beef
2 tbsp maple syrup
2 tbsp Dijon mustard

Place the mushrooms in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped; set aside. Heat oil in a medium, nonstick skillet over medium heat. Add onion, apple and seasoning blend. Cook for 10 minutes. Cool slightly.

Preheat the oven to 400F (200C). Stir the cheese with the breadcrumbs, egg, salt and pepper. Add the mushrooms, beef and apple mixture. Gently mix to combine. Divide into 4 portions and form each into a mini football-shaped loaf. Arrange on a foil-lined baking tray.

Cook for 15 minutes or until lightly browned. Whisk the maple syrup with the mustard and brush some over each loaf. Cook for an additional 10 to 15 minutes or until an instant read thermometer registers 160F (71C) when inserted into the centre of a loaf.

Tip: For a bolder flavour replace the Cheddar with blue cheese.

Nutrition Facts
Per Serving: Calories 359, Sodium 420mg, Protein 26g, Fat 16g, Carbohydrates 25g, Dietary Fibre 3g

Guest Post: Forest Mushroom Omelette with Blueberries by HappyHealthyHunters

We're excited to have HappyHealthyHunters as a guest in our kitchen! They're here to share a sweet and savoury recipe combining mushrooms and blueberries- what a fun idea!

We are Erik and Lisa behind the blog HappyHealthyHunters. We are a Swedish health entrepreneur couple currently living in Paris. We are on a mission to inspire others to eat more plant based and less meat and at the same time good for the body. We are really excited for the opportunity to be a guest blogger for Mushroom Canada as we are mushroom lovers.

We have always had a good relationship with mushrooms. We love the mushrooms we find in stores, but also love picking Chanterelles in the forests and using them for a sauce with butter, cream and onions. When we decided to eat less meat, mushrooms were a great substitute for the protein. Here in Paris, we have open markets everywhere so we really got a good supply of fresh mushrooms to experiment with.

Forest Mushroom Omelette with Blueberries
Preparation time: 5 minutes | Cooking Time: 10 minutes | Total time: 15 minutes

100 grams Mushrooms (we used a blend of Oyster, Crimini and Chanterelle Mushrooms)
100 grams chopped Onion
1 tablespoon cooking oil
4 Eggs
1 Clove of garlic
20 grams of blueberries

• First fry the mushrooms in a dry medium size pan so that the water evaporates from the mushrooms.
• Chop the onion into small pieces.
• When the mushrooms are done add the onion and the oil and lit fry together with the mushrooms until the onion becomes transparent.
• Mix the eggs with the milk and grate in the garlic, add the salt and pepper.
• Lower the heat and add the egg mixture to the frying pan. Give it a good stir so that the mushrooms and the onions are spread through the omelet.
• Cook for 8-10 minutes until the eggs have coagulated.

Serves 2

If you liked this mushrooms recipe you may also want to try:
Healthy Mushroom soup with spicy Popcorn!  
Vegetarian taco alternative with mushrooms & sweet potato
Suppertime Salmon Omelettes


Thanks to Erik and Lisa for sharing a very creative, and delicious omelette recipe! The blueberries are a nice contrast in this meal and really help bring out the mushroom flavour.

Find Erik and Lisa online at HappyHealthyHunters, on Twitter and Pinterest!

Ticket Giveaway: Toronto Gourmet Food & Wine Expo 2014

Once again, Mushrooms Canada are headed to Toronto for the 2014 Gourmet Food & Wine Expo!

Running from Thursday November 20th through Sunday November 23rd, the Expo has a ton to offer. Celebrity Chef Lynn Crawford will be entertaining the Food Network Cooking Stage, you can learn all about wine with 18 Tutored Tastings or you can simply come sample the best that Toronto has to offer!

Make sure to stop by Mushrooms Canada's booth, Booth #333, for a mouthwatering sample of Blended Mushroom-Beef Taco Bites. While you're there, make sure you grab our brown paper bags, recipe booklets, and a ballot to enter to win a T-Fal Hot Spot Frying Pan. We will be tweeting while at the show, so be sure to follow @MushroomsCanada on Twitter, as well as the Gourmet Food & Wine Expo and use the hashtag #GFWE!

We'll also be on the Food Network Cooking Stage! Join us Saturday November 22nd at 2:00pm for all things mushrooms and a special mouthwatering sample.

 // Giveaway Alert! \\ 

We are giving away 2 pairs of Thursday night VIP Passes for the exclusive sneak preview of the Gourmet Food & Wine Expo, as well as 2 pairs of tickets for Sunday November 23rd.

Comment below and tell me your favourite mushroom recipe and your preferred date for your chance to win!

Random draw will be held Tuesday November 18th and the winners will be notified.
No cash value.