Heat oven to 375℉ and line an 8 ½ x 4 ½ loaf pan with foil.
Over medium-low heat sauté the onion and garlic in olive oil until soft. Add the butter, and once melted, add the mushrooms. Cook until they are just shrunk and water has been released. About 3-5 minutes. Remove from heat.
In a large mixing bowl combine the milk, sour cream or yogurt, and eggs and whisk until smooth. Add the Worcestershire sauce, Dijon mustard, and maple syrup and mix well. Then add the ground meat, teff flour, and onion mixture. Stir together thoroughly before adding the frozen peas and stirring to distribute evenly. Place mixture in the loaf pan and bake for 1 ½ hours, until a thermometer inserted into the center registers 165℉. Let rest for 10 minutes before slicing and serving.
1 cup finely chopped yellow onion
3 cloves garlic
3 cups sliced crimini mushrooms
3 tablespoons butter
¼ cup milk
¼ cup sour cream or plain yogurt
2 eggs
2 teaspoons salt
½ teaspoon ground pepper
1 teaspoon Worcestershire sauce
2 tablespoons Dijon mustard
¼ cup real maple syrup
2lbs ground meat of your choice
⅓ cup Organic Ivory Maskal Teff Flour
1 cup frozen peas
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
