1 pound button mushrooms brushed of dirt
3/4 pound ground round of beef
1/2 pound ground veal (or turkey)
1/2 cup old-fashioned rolled oats (NOT quick-cooking)
1/4 cup egg substitute
2 Tbs. minced dry onion
2 tsp dried sage
2 tsp dried thyme
1 tsp salt
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper (optional)
1 medium tomato sliced paper thin
Preheat oven to 350°F. Place the mushrooms in food processor fitted with chopping blade. Pulse once or twice to chop lightly, then process until ground to the consistency of very coarse meal. If you don't have a food processor, you can do this step with a large knife on a cutting board, rocking the knife back and forth until it's a fine meal. Scoop a handful of the ground mushrooms into some paper towel and form a closed packet, then squeeze the packet over the sink to remove all excess moisture. You may need to turn the packet several directions to get all the moisture out. Put the squeezed mushrooms into a large bowl and continue with the mushrooms in batches until they are all done.
Be sure to clean your hands thoroughly then crumble the ground meats into the bowl with the mushrooms, stir well, and add the oats, egg sub. onion, sage, thyme, salt, garlic powder, black pepper, and cayenne (if using). Work the mixture through your fingers, squeezing gently until well blended and of an even consistency. Shape the mixture into a small loaf, about 8 inches long and place it into a medium baking dish. Lay the tomato slices over the top, overlapping as necessary to form a line of slices along the length of the loaf.
Bake until well browned and firm (about 50 minutes); an instant read thermometer inserted into the thickest part of the loaf should read 165°F. Let stand 5 minutes at room temperature before slicing and serving.
Serves 6 @ 5 Points or CORE
cblessum on 5/4/2007