Categories: Meals
Ingredients
- 1 slice whole-wheat bread, torn
- 10 oz. package white mushrooms
- 1 lb. ground beef
- 1 large egg
- 1/4 cup chopped fresh parsley
- 2 tsp paprika, plus more for topping
- 1 1/2 tsp Worcestershire
- Kosher salt and black pepper
- 1 cup orzo
- 1 tbsp. plus 1 tsp olive oil
- 2 tbsp. chopped fresh sage
- 1/4 cup plain yogurt, well stirred
Directions
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Preheat the oven to 425 and line a rimmed baking sheet with foil. Pulse the bread with half of the mushrooms in a food processor until fine; transfer to a large bowl. Add the beef, egg, 1 tbsp. parsley, the paprika, Worcestershire, 1/2 tsp salt and a few grinds of pepper. Mix with your hands until just combined. Form into 4 3×4-inch mini meatloaves; transfer to the prepared baking sheet. Bake until browned and cooked through, about 15 minutes.
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Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook as directed. Reserve 3/4 cup cooking water, then drain the orzo.
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Slice the remaining mushrooms. Heat 1 tbsp. olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until they just start browning, 2-3 minutes. Stir in the sage and season with salt and pepper; cook until the mushrooms are tender, 1-2 more minutes. Stir in the orzo.
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Remove the skillet from the heat and stir in the remaining 3 tbsp. parsley and 1 tsp olive oil. Gradually add the reserved cooking water as needed to loosen; season with salt and pepper. Drizzle the meatloaves with the yogurt and sprinkle with paprika. Serve with the orzo.