I don’t know why when everyone is hitting the grill, I am inside making meatloaf. It is something that has been mentioned in a few different settings and I got a bug to come up with a delicious meatloaf. I have made meatloaf before, but never thrilled with the outcome, until NOW. Since I am happy with the results, I thought I would share this recipe.
This was pretty easy to make and put together, but give yourself about an hour or so from start to finish. Most of it is cooking time with a little prep time.
Take advantage of the shortcuts most supermarkets have available, such is pre-diced onions, peeled garlic, home style mash potatoes, etc.
1/2 package bacon, strips cut in half width-wise
2 LB Ground beef (85 – 90% lean)
1/2+ LB of ground pork (or 1 LB of meatball mix)
3-4 links raw sweet Italian sausage (pork, turkey or chicken)
1 small package portabella mushrooms, cleaned and finely diced
1 small onion, finely diced (about 1 cup)
5+ cloves garlic, minced
1 TBS Butter
1 TBS olive oil
1 cup bread crumbs
1/2 cup milk (more if needed)
1/2 grated parmesan cheese
3/4 cup shredded Italian blend cheese
1/2 ball of fresh mozzarella, diced (about 1/2 cup – or you can use goat cheese or feta)
3 TBS Worcestershire sauce
2 TBS yellow mustard (can use Dijon)
3 TBS Ketchup
1/4 cup Teriyaki sauce
salt and pepper
1 TBS raw or brown sugar
1/4 cup cider vinegar, plus more for taste
3 TBS Worcestershire sauce
8 oz plain tomato sauce
1/2 cup ketchup
3 whole strips bacon
i sm onion, finely diced
fresh ground black pepper
Making the MeatLoaf
Preheat oven to 380 degrees F.
1.) In a small bowl, combine the milk and the bread crumbs and stir. Let sit to allow the bread crumbs to soak up the milk. Add more milk if necessary. You do not want it runny, just enough to make the bread crumbs mushy.
2.) In a large skillet, heat the oil and butter until just hot.
3.) Add in the mushrooms, onions and let sauté for about 3 minutes over med-high heat. Stir a couple of times.
4.) Add in the garlic, season with salt and pepper. Continue to sauté for another 5 minutes stirring often, or until the mixture just starts to caramelize.
5.) Put it aside off the heat. to slightly cool.
6.) In a large mixing bowl, add in the ground beef, ground pork, break apart the sausage links, grated parmesan cheese, shredded cheese, diced mozzarella, Worcestershire sauce, mustard, ketchup, teriyaki sauce, egg, pepper and a pinch of salt (careful not to over salt and many of the other ingredients already contain salt). Then add in the slightly cooled mushroom mixture and Mix well to combine all ingredients.
7.) Make a small patty of the mixture. Flatten, and place on a microwave plate, then microwave for 30 seconds on power 7. Check, and if still raw in the middle, put it back in for 20- 25 seconds. This is how you check your seasonings. When cooked through, taste the patty. If you like it – you are good to go and form the meatloaf in the meatloaf pan. If you don’t – this is the only time you can adjust the seasoning before cooking.
8.) In a meatloaf pan, shape the meat mixture in the pan, it is ok for it to be slightly higher than the pan.
9.) Lay the bacon halves across the top of the meatloaf, be sure to tuck the ends of the bacon in between the pan and the meatloaf. This will help to prevent the bacon from dripping over into your oven. You can also place the meatloaf pan on a sheet pan to catch any drips.
10.) Let bake for about 35-40 minutes, or until the bacon is almost cooked through. While this is cooking, make the sauce.
11.) Pull out the pan, and brush with the sauce mixture, increase the oven to 420. Continue to cook another 10 – 15 minutes, or until a meat thermometer reads 160 when inserting into the middle of the loaf.
12.) When done, remove from the oven and let rest for 7 – 10 minutes before serving.
Making the Sauce
1.) Using the same pan you sautéed the mushrooms and onions, over med-heat, cook the 3 strips of bacon until almost done. Remove the bacon.
2.) Add the onions to the sauté pan. Sauté the onions for about 2 minutes. Chop up the bacon and return to the pan.
3.) Add in the cider vinegar to deglaze the pan, then add in the sugar, tomato sauce, ketchup, Worcestershire sauce and ground pepper. Let simmer while the meatloaf is cooking, stirring often to prevent burning and sticking.
4.) After about 15 minutes, taste the sauce and adjust flavor as needed.
5.) It is done when it is the consistency of BBQ sauce. Set aside until ready to use.
When ready to serve, serve with mashed potatoes and extra BBQ sauce on the side. I took a short cut as I purchased home style ready to heat and eat mash potatoes. I re-heat them on the stove top, and added butter, salt and pepper. you can also add in shredded cheese, sour cream, fresh herbs, chives, bacon or whatever you are in the mood for. It is a nice time saver and my son eats them all up.
Of course, you could make them from scratch, as you do have the time while the meatloaf is cooking. Up to you.
I do hope you enjoy this recipe and use it as a base to elaborate or experiment with other ingredients, such as using leeks instead of onions, fresh bread instead of bread crumbs, adding chopped spinach, sautéed bell peppers and/or carrots, fresh herbs, etc..
Meat loaf can be anything you have on hand or experimenting with more exotic ingredients.
With my craving met, I will be at the grill the rest of the weekend!
Happy 4th of July!