Matthew's Best Ever Meatloaf

By á-4084

This meatloaf recipe is comparable to my mom's meatloaf recipe, maybe better... sorry mom! the mushrooms, tomatoes, beef stock, Worcestershire and soy sauce give it a flavorful kick everyone loves!

Ingredients

• GLAZE:
• 3 slices white bread, torn into small pieces
• 1/2 cup beef stock
• 2 large portobello mushrooms (about 6-ounces), cut into chunks
• 1 medium onion, cut into wedges
• 1 medium carrot, cut into chunks
• 1 celery rib, cut into chunks
• 3 garlic cloves, halved
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 2 large eggs, lightly beaten
• 1 1/4 pounds ground beef
• 3/4 pound ground pork
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 1/4 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 cup ketchup
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 1 teaspoon ground mustard

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°F.

Combine bread and stock; let stand until liquid is absorbed.

Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until tender and liquid is evaporated, 5 to 6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly.

Add next seven ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-inch piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-inch loaf.

Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°F, about 15 to 25 minutes longer. Let stand 10 minutes before slicing.

Freeze option: Shape meat loaf on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours.

Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160°F, 15 to 25 minutes longer. Let stand 10 minutes before slicing.