Lettuce wraps are a great way to take your favorite fast food items and make them far healthier. You skip can skip all the unnecessary carbs and yet still get all the great flavors. I packed these lettuce wraps with grassfed beef, uncured bacon and sautéed mushrooms and the kids thought it was the best dinner ever. Take that, McDonalds! Read more
This is one of my favorite ways to prepare meatloaf. The leeks add a nice, mellow onion flavor and we never go wrong with mushrooms in my home. I used fresh, homemade breadcrumbs, which keep the meatloaf very moist.
1 Tbsp olive oil
1 cup leeks, thinly sliced white and pale green parts only
8 ounces thinly sliced crimini (baby bella) mushrooms (about 3 cups)
3 large garlic cloves
1 Tbsp Dijon mustard
1 tsp salt
1 tsp freshly ground pepper
1 large eggs, beaten
2 tablespoons dry whole wheat bread crumbs
1 pound ground beef
1 Tbsp heavy whipping cream
Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add leeks, mushrooms, and garlic. Sauté until soft, about 10 minutes.
Add mustard, salt and pepper; transfer to a large bowl and cool.
Mix eggs and bread crumbs into vegetables, then add the beef and cream. Transfer to a 9x5x3-inch loaf pan.
Bake meatloaf until thermometer inserted into center registers 160 degrees, about 45 minutes. Let meatloaf rest 15 minutes; turn onto platter.