Meatloaf

There is nothing more comforting in the realm of comfort food than Meatloaf. I always find it ambitious for a fine restaurant to add meatloaf to their menu. It has to be good, really good to top homemade flavors we grew up with. This version is a little dressed up with portobella mushrooms, bell pepper and onion added, to give a new taste to a traditional classic.

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Start with chopping the bell pepper and onion. If the mushrooms are small enough, just quarter them. While we use portobello mushrooms, any mushroom would work well in this dish.

In a skillet, heat the olive oil. Add the bell pepper and onions. Once they have softened a bit, add the mushrooms and sauté until all are soft and most of the oil is absorbed. Remove from the heat and let cool for a few minutes.

While the veggies are cooling, add the Worcestershire sauce, breadcrumbs and herbs to the ground beef. Stir to incorporate.

Next, add the veggies. Using your clean hands is the best way to blend all the ingredients together. Once everything is incorporated together, then use your hands to form the meatloaf. Be sure you have the proper size baking dish for your form.

Slide the formed meatloaf into the baking dish.

Make the Topping

A super simple, catsup, Worcestershire and brown sugar makes up the yummy sauce that serves as a topping. Before adding the topping, make a small crease or well in the top of the meatloaf.

In the preheated oven place the meatloaf. It should cook about 45 minutes or until an internal meat thermometer reads 165. This is one beef dish you do not want medium rare.

Comforting comfort food. Serve with potatoes and your favorite vegetable for a great meal. And the leftover meatloaf makes a great sandwich the next day too!

Yield: 6-8

Author: Steve Hipskind

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Meatloaf

Meatloaf is the ultimate comfort food. This version is dressed up a bit with sauteed mushrooms, onions and bell pepper added to enhance the flavor!

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

Ingredients

• 2 lbs ground beef (lean as possible)
• 2 tablespoons olive oil
• 1/2 medium onion, finely diced
• 1/2 red bell pepper, chopped
• 6-8 small white or portobello Mushrooms, stemmed and quartered
• 2 cloves garlic minced
• 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried basil
• 1 Egg
• 1/4 cup Worcestershire sauce
• 1/3 cup Breadcrumbs

Topping

• 1/2 cup Catsup
• 1 teaspoon Worcestershire sauce
• 1 1/2 tablespoons Brown sugar

Instructions

1. Pre-heat the oven 375 degrees
2. In a medium skillet, heat the olive oil over medium heat. When shimmering add the onions, bell peppers and mushrooms. Sauté until slightly soft. Add the garlic and sauté for a 2 minutes more. Remove from heat. Set aside and let cool slightly.
3. Place the cooled veggies in a large bowl. Add the ground beef. Then add the basil, oregano, salt and pepper. Using your hands mix well together. Add the egg and mix some more. Add the breadcrumbs. Finally, add the Worcestershire sauce. It should be able to take shape now. Form and place in a baking dish.
4. Make a slight well in the top of the meatloaf.
5. In a small bowl, mix the topping ingredients: catsup, Worcestershire and brown sugar. Place in the well on top of the meatloaf. There will most likely be some left over topping which can be served on the side or with leftovers.
6. Cook for 40-45 min. If using a probe the temp should read 165. It should be brown and the topping bubbly all around.
7. Remove from the oven and let rest about 5 minutes. Using two spatulas remove from the baking dish to a platter. Serve at once. Enjoy!