Beef and Portabella Meatloaf

Source: cdkitchen

4 ounces portabella mushroom caps
5 garlic cloves, chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1 3/4 pound ground beef
1 cup soft breadcrumbs
2 eggs, beaten
2 tablespoons Worcestershire sauce
5 tablespoons tomato paste, divided

Heat the oven to 350F. With a knife or a tsp., gently scrape away the gills (the black portion underneath the caps) from the mushroom caps. 

Place mushrooms in food processor with garlic, Italian seasoning, red pepper and salt and process until finely chopped but not pasty. Transfer mushroom mixture into a large bowl; combine with beef, breadcrumbs, eggs, Worcestershire sauce and all but 2 tbsp. tomato paste. Gently press the mixture evenly into an 8x4x2-inch loaf pan, forming a rounded loaf. Spread remaining tomato paste over top (Can be made ahead. Cover and refrigerate over night). 

Bake, uncovered, 1 hr. 10 min., or until an instant read thermometer inserted in center of loaf registers 180F. Let meatloaf stand 10 min., then carefully unmold onto a cutting board and slice.