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Beef and Mushroom Meatloaf with Mashed Cauliflower
Original recipe: 6 servings · Prep: 20 min · Cook: 55 min · Total: 85 min
By PowerProteinPlates Editorial TeamPublished Apr 13, 2026 | Updated Oct 3, 2026
American
85 mins
high-proteingluten-freeeasy-recipeswhole-foodsmeal-prep-friendly
This beef and mushroom meatloaf is served with garlic mashed cauliflower, prepared while the loaf bakes. The estimated 85 minutes includes the 10-minute rest before slicing.
Prep
20 min
Cook
55 min
Total
85 min
Servings
6
Difficulty
easy
Cuisine
American
Ingredients
Servings
6
- 1 1/2 pounds lean ground beef (90% lean)
- 1 cup finely chopped mushrooms (cremini or white button)
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1/2 cup gluten-free rolled oats
- 1/4 cup fresh parsley, chopped
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (gluten-free if needed)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 medium head cauliflower (about 1.5 pounds), cut into florets
- 3 cloves garlic, peeled
- 1/4 cup plain Greek yogurt (optional, for creaminess)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
-
Preheat oven to 350°F (175°C). Lightly grease or line a loaf pan with parchment paper.
-
In a large skillet over medium heat, heat 1 tablespoon olive oil. Sauté diced onion and mushrooms for 5-7 minutes until softened and moisture evaporates. Add minced garlic and cook 1 more minute. Remove from heat and cool slightly.
-
In a large mixing bowl, combine ground beef, sautéed mushroom mixture, rolled oats, parsley, eggs, almond milk, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Mix gently until fully combined.
-
Transfer meat mixture into the prepared loaf pan, shaping evenly. Place on a baking sheet to catch drips. Bake for 50-55 minutes or until internal temperature reaches 160°F (71°C).
-
Meanwhile, bring a large pot of salted water to a boil. Add cauliflower florets and whole garlic cloves. Cook until cauliflower is tender, about 10-12 minutes.
-
Drain cauliflower and garlic thoroughly. Return to pot and add Greek yogurt (if using), 1 tablespoon olive oil, salt, and pepper. Mash with a potato masher or blend until smooth and creamy. Adjust seasoning to taste.
-
Remove meatloaf from oven and let rest 10 minutes before slicing.
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Serve warm slices of beef and mushroom meatloaf alongside garlic mashed cauliflower.
-
Refrigerate the meatloaf and mashed cauliflower promptly in separate covered containers and use within 4 days. Reheat the portions needed until hot throughout.
Tips
Cook the mushroom mixture until excess moisture evaporates. Prepare the cauliflower while the loaf bakes, and allow the full 10-minute rest before slicing.
Frequently Asked Questions
- How is the oil divided?
- Use one tablespoon for the onion and mushrooms, and the remaining tablespoon in the mashed cauliflower.
- When should I slice the meatloaf?
- After it reaches the specified internal temperature, let it rest for 10 minutes before slicing.
Storage
Refrigerate the meatloaf and mashed cauliflower promptly in separate covered containers and use within 4 days. Reheat the portions needed until hot throughout.
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