Protein-Flip Meatloaf Recipe

Protein-Flip Meatloaf

Serves 10

Looking to reduce your meat consumption? Try this protein-flipped meatloaf! The idea here is to cut the meat ordinarily used by 50% and replace it with vegetables. In this recipe, ground mushrooms stand in for beef without sacrificing flavor or texture. In fact, our tasters found that the combination of beef and mushrooms make a meatloaf that, surprisingly, tastes beefier than its 100% beef counterpart! This recipe makes about a 4-pound loaf, so there’s plenty for leftovers!


  • 1 teaspoon baking soda
  • 1 1/2 pounds ground beef
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground fennel
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red chili flakes
  • 1/4 teaspoon ground cloves
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 pounds cremini mushrooms, coarsely ground in food processor
  • Sea salt, to taste
  • 6 slices crusty bread, toasted until dry, finely ground in food processor
  • 2 large eggs
  • 1/2 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons tabasco sauce
  • 1 teaspoon prepared horseradish
  • 1/2 bunch flat-leaf parsley, leaves picked (about 1 cup chopped leaves)
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • GLAZE:
  • 1/2 cup ketchup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon tabasco sauce


  1. In a medium bowl, dissolve baking soda with 1 tablespoon cold water. Add ground beef and gently mix until well coated in baking soda solution. Refrigerate until ready to use. (Treating beef with baking soda helps it retain its moisture and fat during cooking).
  2. Heat a large skillet on medium heat. Add olive oil and spices. Stir a few seconds. Add onions. Cook until translucent, about 3 minutes. Add garlic and cook an additional minute.
  3. Add ground mushrooms. Increase heat to medium-high and cook until almost dry. Season with salt, to taste. Transfer to a bowl. Refrigerate until completely cool.
  4. Once mushroom mixture is cool, add bread crumbs, eggs, ketchup, Worcestershire, tabasco, horseradish, and fresh herbs. Mix well.
  5. Preheat oven to 300°F.
  6. Mix beef with mushroom mixture until well combined. Season with salt. Cook a spoonful of mixture in a small pan to taste for seasoning and adjust, as needed.
  7. Line a sheet pan with parchment paper. Transfer mixture to pan. Use your hands to form a tightly packed log. Smooth out any cracks.
  8. Bake 40 to 50 minutes or until the internal temperature taken with a probe thermometer reaches 100°F.
  9. While the loaf is baking, make glaze. In a small bowl, whisk together glaze ingredients. Remove loaf from oven and spread glaze all over surface.
  10. Return loaf to oven and continue to bake 30 to 40 minutes or until the internal temperature reaches 160°F. Let rest at least 10 minutes before slicing.


Amount Per Serving (based on 10 servings)
Calories: 290 undefined
Fat: 12 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Cholesterol: 80 mg
Sodium: 640 mg
Carbohydrates: 28 g
Fiber: 2 g
Sugar: 10 g
Added Sugars: 8 g
Protein: 19 g
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