Meatloaf

By sharon_rm2010

Taste of Home - 2017 magazine

Ingredients

• 3 slices white bread, torn into small pieces
• 1/2 cup beef stock or water
• 2 large portobello mushrooms (about 6 oz) 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 tbsp olive oil
• 2 tbsp tomato paste
• 2 large eggs, lightly beaten
• 1-1/4 lbs ground beef
• 1 tbsp Worcestershire sauce
• 3/4 lb ground pork
• 1 tbsp reduced-sodium soy sauce
• 1-1/4 tsp salt
• 3/4 tsp pepper
• Glaze
• 1/2 cup ketchup
• 2 tbsp tomato paste
• 2 tbsp brown sugar
• 1 tsp ground mustard

Preparation

Step 1

Preheat oven to 350. Place bread pieces and stock in a bowl, let stand u till liquid is absorbed.
Meanwhile pulse the mushrooms, onion, carrot, celery and garlic in food processor until finely chopped. In a large skillet, heat the oil over medium heat. Add mushroom mixture, cook and stir until tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste, cook 1 minute longer. Cool slightly.
Add the next seven ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7 in 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 pan.
Bake for 1 hour. Mix together glaze ingredients; spread over loaf. Bake u til a thermometer inserted in center reads 160; about 25 minutes longer. Let stand 15-25 minutes longer.