So Many Dishes

Full disclosure: this is the only meatloaf I make, so it has to be my best. The reason I don’t make any other versions of meatloaf is because Ken is our meatloaf chef. There are at least three recipes that he makes, and I enjoy them all. But I love this recipe just as much as any of his.

Meatloaf is, for me, real comfort food. It was something my mother made regularly, usually with a heaping pile of mashed potatoes on the side. As a kid, it was my go-to order when my parents took my brother and me out to dinner. Before my teen years, I was not an adventurous eater. I wasn’t a picky eater, but I wasn’t quick to try new foods. How times have changed!

What sets this meatloaf apart is the inclusion of mushrooms. The minced mushrooms add so much flavor, and give the meatloaf a really nice texture. I mince them in my food processor, which makes it quick and easy. A simple ketchup-based mixture is spread on top after baking, and putting the meatloaf under the broiler for 10 minutes results in a nice glaze.

I was going to say that I don’t make any changes to the recipe, but I actually did make one this time. The recipe calls for 1.5 pounds of meat, but I only had a 1.25 pound package. I worried that 2 eggs would result in the meatloaf being really soft. I mixed in one egg, and liked the consistency of the mix, so I didn’t add the second. The result was delicious. I’m presenting the original version, because that’s how I usually make this.

The directions suggest lining the loaf pan with foil, for easy cleanup. I use our pan with a life-out insert. It makes it so simple to lift the meatloaf out of the pan, and has holes on the bottom of the insert, so any excess fat drains off. There was very little fat on the bottom when I removed the loaf.

Mushroom Meatloaf

• 1 tablespoon olive oil
• 1 cup minced onion
• 1 (8-ounce) mushrooms, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon granulated garlic (garlic powder)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 1/2 pound lean ground beef
• 1/2 cup panko breadcrumbs
• 2 large eggs
• 1/4 cup ketchup
• 1/2 tablespoon light brown sugar
• 1/2 tablespoon cider vinegar

Preheat oven to 350 degrees. Place a pan of water on the bottom rack.

Heat oil in a large skillet over medium-high heat. Add onion; saute 3 minutes. Add mushrooms; saute 3 minutes. Add Worcestershire sauce, thyme, garlic powder, salt, and pepper. Sauté 1 minute. Remove from heat, add allow to cool for 5 minutes.

Gently combine beef, panko, eggs, and mushroom mixture. For easy cleanup, line an 8 1/2 x 4 1/2-inch loaf pan with foil; let foil overhang edges. Add meat mixture; lightly press into edges. Bake at 350 degrees on middle rack for one hour.

Combine ketchup, sugar, and vinegar. Brush over the loaf top. Set oven to broil, and return pan to oven. Broil loaf for 10 minutes. Remove from oven, and cool for 10 minutes. Remove loaf from pan. Makes 4- 6 servings.

Rather than mashed potatoes, I mashed a butternut squash. We also had a ripe avocado, which I dressed with a little lemon juice. It was a pretty tasty dinner.

Happy eating!