Meat Loaf with Sauteed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions. Ingredients:
5 tablespoons olive oil |
3 large onions, coarsely chopped |
1 tablespoon sugar |
2 teaspoons dried oregano |
2 garlic cloves, minced |
1/4 cup apple cider vinegar |
1 pound lean ground beef |
1 pound ground pork |
1 14 1/2-ounce can crushed tomatoes with added puree |
2 large eggs |
1 cup crushed saltine cracker crumbs |
1/2 cup chopped celery leaves |
1/4 cup dry white wine |
1 1/2 teaspoons salt |
3/4 teaspoon ground black pepper |
1 pound mushrooms, sliced |
Directions:
1. Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes. Stir in oregano and garlic. Add vinegar; cook until evaporated, about 2 minutes. Transfer to large bowl and cool.
2. Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions. Mix with fork until just blended. Form meat mixture into 10-by-5-inch loaf shape in prepared pan.
3. Bake 45 minutes. Spread remaining crushed tomatoes over meat loaf. Drizzle with 1 tablespoon oil. Bake until thermometer inserted into center registers 155°F, about 1 hour. Cool 15 minutes.
4. Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 12 minutes. Season to taste with salt and pepper.
5. Cut meat loaf into thick slices. Spoon mushrooms and pan juices over.
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