Mushroom meatloaf with sun-dried tomatoes

Ingredients:

• 450 g mixed brown and white button mushrooms, cleaned and chopped in a food processor
• 2 tbsp (30 g) butter at room temperature
• 1 cup breadcrumbs, plus extra for sprinkling on ramekins
• 150 gr. sun-dried tomatoes
• 1 cup of warm water
• 2 eggs
• 3 tbsp. l. olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 150 g cheddar cheese, grated
• 250 g spinach leaves, for serving

Preparation:

1. Preheat oven to 170°C. Grease 4 250ml ramekins with oil and sprinkle lightly with breadcrumbs.
2. Place the sun-dried tomatoes in warm water to soften. Then chop them into pieces. In a large bowl, whisk together the eggs and the reserved tomato water. Add the breadcrumbs.
3. Heat olive oil in a large skillet over medium-high heat and add the onion. Cook, stirring constantly, for 10 minutes until golden brown. Add the garlic, mushrooms, and sun-dried tomatoes and cook until the mushroom liquid has evaporated, about 15 minutes. Season with 1.5 teaspoons of salt and 1 teaspoon of pepper and toss to combine. Transfer the vegetables to a large bowl and let cool.
4. Add the soaked breadcrumbs and grated cheese to the vegetables. Mix everything together with your hands. Divide the filling evenly among the prepared ramekins. Place them on a baking sheet and bake for 30 minutes. Cool and then run a knife around each meatloaf to loosen them from the sides of the pans.
5. Sauté the spinach in a hot skillet and divide among 4 plates. Top each with a meatloaf. Serve immediately.
   
   Recipe vegetable meatloaf bread.