You all know my penchant for meatloaf. This one, based on a couple of recipes that I spotted on Allrecipes.com, is particularly good. Moist and flavorful, it also has a lovely texture that holds together when sliced. If you have never made a meatloaf with minced mushrooms before, then you are in for a real treat. Whether you like mushrooms, or whether you don’t, these are essential to the taste and texture of this meatloaf, and you honestly won’t even know they are there. You will just know, with your first bite, that this is your new favorite meatloaf. The glaze is something that I enjoy, but Mr. O-P found it a bit too sweet, so use it, or leave it, or serve it on the side. It is versatile, and a real crowd pleaser.
Mouthwatering Mushroom Meatloaf
1/2 cup whole milk
1/2 cup Italian bread crumbs
2 teaspoons dried minced onion
1 teaspoon kosher salt
1/2 teaspoon Montreal Steak Seasoning
1/2 teaspoon Liquid Smoke
1/2 teaspoon rubbed sage
1/3 cup fresh mushrooms, finely minced
1/2 teaspoon Melissa’s Chopped Garlic (or 1 clove garlic, minced)
1 pound ground chuck
1/2 cup ketchup
1/4 cup brown sugar
2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
Preheat oven to 350°F.
To make meatloaf:
Combine eggs, milk, bread crumbs, onion, salt, steak seasoning, liquid smoke, sage, and mushrooms in a large bowl. Crumble ground chuck over mixture and stir well with a wooden spoon to combine. Shape into a loaf and place in a shallow baking pan. Bake for one hour.
To make glaze:
While meatloaf is baking, whisk together ketchup, brown sugar, mustard, Worcestershire sauce, and vinegar in a small bowl; set aside.
When meatloaf has finished baking, apply the glaze. Return to oven and bake 15 minutes more. Let stand 10 minutes before cutting. (I removed the meatloaf from the pan using a large spatula, placing it on a plate lined with paper towels to drain for a minute or two before transferring it to a cutting board for slicing.)
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