Matthew’s Best Ever Meat Loaf

Name: Matthew's Best Ever Meat Loaf
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 servings.
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

TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours + standing YIELD: 8 servings.

This mushroom meat loaf 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, Ellison Bay, Wisconsin

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

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 vegetables are tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly.
3. Add next 7 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.

Nutrition Facts

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