I am sure everyone grew up with meatloaf recipes being made often, especially in the colder months. Don made this recipe and it was so darned great, we had meatloaf sandwiches Day 1 and ….you have to read on for Day 2.
- 1/2 cup beef stock, divided
- 3 slices white bread, ripped small
- 6 oz. Cremini mushrooms, stems removed, chopped
- 1 onion
- 1 medium carrot, chopped
- 1 celery stick, threads removed
- 3 garlic cloves
- 2 large eggs, beaten
- 1 1/4 lbs. ground beef
- 3/4 lb. ground pork
- 2 tbsp. Worchestershire sauce
- 1 tsp. salt
- tsp. pepper, divided
- 1/2 cup ketchup
- 2 tbsp. tomato paste
- 2 tbsp. brown sugar
Place the mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped.
Put the bread in a large bowl and add the vegetable mixture, eggs, beef, pork, Worchestershire sauce, 1 tsp. salt and 3/4 tsp. pepper and mix lightly and thoroughly. Now here it gets a little different.
Use an oval loaf pan (10 x 12). Place the meat mixture on an 18 x 12 piece of HEAVY DUTY tin foil. Carefully place in the oval pan, pressing the meat up the sides and smooth the top of the meat.
Mix the glaze together and spread over the entire loaf. Place the pan on a parchment lined tray (in case it flows over ) ours didn’t but it saves cleaning up a mess.
Bake in a 325 degree oven for 3 hours or until the temperature in the middle is 160 degrees.
Now….we bought previously, cheese hamburger buns from Save on Foods. Place them in the oven (sliced) for a few minutes until they are warm in the oven and the top is crispy to the touch. Bring them out, add your mayo, mustard and a generous slice of the meatloaf. OMG! These are wonderful. End of Day 1.
Wrap the pan in tin foil and place in the fridge for overnight.
Day 2, Slice the meatloaf so it can be fried to get a bit of a sear, serve with a green salad, corn on the cob (halved) and a green salad. Now, you should have a glass of wine/beer and this is to die for.
The flavours in this meatloaf will have you actually trying to lick your plate.