Meat Loaf With Sauteed Mushrooms
- 5 tablespoons olive oil
- 3 large onions coarsely chopped
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 garlic cloves minced
- 1/4 cup apple cider vinegar
- 1 pound lean ground beef
- 1 pound ground pork
- 1 can crushed tomatoes with added puree (14 1/2 oz)
- 2 large eggs
- 1 cup crushed saltine cracker crumbs
- 1/2 cup chopped celery leaves
- 1/4 cup dry white wine
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly-ground black pepper
- 1 pound mushrooms sliced
- Salt to taste
- Freshly-ground black pepper to taste
Preheat oven to 350 degrees. Oil 13- by 9- by 2-inch roasting pan.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes. Stir in oregano and garlic. Add vinegar; cook until evaporated, about 2 minutes. Transfer to large bowl and cool.
Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions. Mix with fork until just blended. Form meat mixture into 10- by 5-inch loaf shape in prepared pan. Bake 45 minutes.
Spread remaining crushed tomatoes over meat loaf. Drizzle with 1 tablespoon oil. Bake until thermometer inserted into center registers 155 degrees, about 1 hour. Cool 15 minutes.
Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 12 minutes. Season to taste with salt and pepper.
Cut meat loaf into thick slices. Spoon mushrooms and pan juices over.
This recipe yields 6 to 8 servings.