Matthew's Best Ever Meat Loaf Recipe

4 15 15
Matthew's Best Ever Meat Loaf Recipe
Matthew's Best Ever Meat Loaf Recipe photo by Taste of Home
Publisher Photo

Matthew's Best Ever Meat Loaf Recipe

Read Reviews
4 15 15
Publisher Photo
This is comfort food at its best. Mushrooms, beef stock, tomato paste, Worcestershire and soy sauce help boost the meaty flavor of this classic diner staple. —Matthew Hass
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + standing

Ingredients

  • 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
  • GLAZE:
  • 1/2 cup ketchup
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 teaspoon ground mustard

Directions

Preheat oven to 350°. 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, 5-6 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-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-in. loaf.
Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 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°, 15-25 minutes longer. Let stand 10 minutes before slicing. Yield: 8 servings.
Originally published as Matthew's Best Ever Meat Loaf in Taste of Home February/March 2017

Nutritional Facts

1 slice: 341 calories, 18g fat (6g saturated fat), 119mg cholesterol, 832mg sodium, 19g carbohydrate (11g sugars, 2g fiber), 25g protein.

  • 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
  • GLAZE:
  • 1/2 cup ketchup
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 teaspoon ground mustard
  1. Preheat oven to 350°. Combine bread and stock; let stand until liquid is absorbed.
  2. 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, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly.
  3. Add 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-in. loaf.
  4. Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160°, about 15-25 minutes longer. Let stand 10 minutes before slicing.
  5. 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°, 15-25 minutes longer. Let stand 10 minutes before slicing. Yield: 8 servings.
Originally published as Matthew's Best Ever Meat Loaf in Taste of Home February/March 2017

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Reviews forMatthew's Best Ever Meat Loaf

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MY REVIEW
Catbird513 User ID: 8551474 264926
Reviewed Apr. 20, 2017

"I maid this meat loaf for my husband and I. As I was mixing this recipe, I took notice to the texture and added about a cup of panko bread crumbs. Also added 2 packs of meat loaf seasoning because we enjoy an extra bold flavor. We liked the vegetables as we felt they were a fine addition to the recipe."

MY REVIEW
Beema User ID: 446601 264083
Reviewed Mar. 30, 2017

"My family calls me the Meat Loaf Queen, but I am always looking to make things better or different, so I made this one exactly as published. Sorry, Matthew, this is not the "best ever." As previous reviewers said, it did not hold together. (Remedy: omit the 1/2 cup beef stock and use Panko or dried bread crumbs instead of white bread). Carrots are not needed as their sweet flavor distracts. Use lean ground beef, which renders less fat. And, I would stay with the conventional loaf pan. And, one last thing... too much glaze. Overpowers the flavors of the meats. There are some things that need to be updated, but the good old meatloaf is not one of them."

MY REVIEW
bbwlisa250 User ID: 5084732 263886
Reviewed Mar. 25, 2017

"I halfed this recipe as there are only 2 of us and it came out ok. Did not hold together very good. I think I did not let it set long enough. I left out the mushrooms. Overall we both liked it."

MY REVIEW
powellcou User ID: 5464683 263407
Reviewed Mar. 13, 2017

"This is actually this first time I have ever made meatloaf - I don't like meat, but my family of 6 LOVED this. I like the fact that it has lots of vegetables in it, especially ones my children wouldn't normally eat, like mushrooms. The only reason I give it 4 stars was because it was so moist that it didn't hold together, so there really wasn't a slice of meatloaf, it was more like a mound on the plate. That was my family's only complaint. Not sure what I did wrong since I followed directions."

MY REVIEW
mjlouk User ID: 1712085 261319
Reviewed Feb. 14, 2017

"This was great! We really liked this recipe. I hadn't made meatloaf in a long time but this one will go into the regular rotation."

MY REVIEW
toolbarsco User ID: 6725667 260976
Reviewed Feb. 7, 2017

"Always looking for a good meatloaf recipe for my carnivores and I will keep this one. Next time I will probably omit the carrots--didn't think they added any flavor--but everything else was delicious. Mushrooms added an interesting twist."

MY REVIEW
gypsymal User ID: 1286377 260964
Reviewed Feb. 7, 2017

"I would rate it as excellent with 5 stars. Its the food processor processed vegetables that gives it the best ever moist flavor not dry at all. Although I forgot to use the soy and Worcestershire it was absolutely delicious. It will stay on my menu and will use them the next time."

MY REVIEW
rcaretti User ID: 4457525 260957
Reviewed Feb. 7, 2017

"I made this meatloaf last night, it was just ok, probably won't make it again. Personally, I didn't think it was very flavorful - maybe my taste buds weren't working."

MY REVIEW
Hawaiiewa User ID: 3945044 260947
Reviewed Feb. 7, 2017

"Made for dinner a couple of nights ago It was delicious. Very moist with the veggies in. We had leftover sandwiches for lunch yesterday and will definitely be made again,"

MY REVIEW
danielleylee User ID: 4484886 260907
Reviewed Feb. 6, 2017

"My husband loved LOVED this recipe! I didn't have pork so we used all ground beef 93/7. He said this is his favorite meatloaf. Which means a lot, I've tried 100's of meatloaf recipes. I loved how easy it was to prepare in the food processor. Thank you Matthew!"

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