After reading some of the reviews on Ellie’s meatloaf and looking over the ingredients I thought that I needed to beef up the flavors in the mix. A few changes here and there and I have what I think is a pretty good and new meatloaf recipe for Michael. I was out of a few things or didn’t have enough so I have shown the substitutes in parenthesis and bold italics after the particular ingredient change. I had two pounds of meat so I bumped up a few ingredients and completely substituted a few things as well. For my friends out west, elk and bison instead of ground beef, but add a fat as the mix will be too dry.
Very good for meatloaf lovers and I am glad that I made the changes, full of flavor now and I hope Ellie doesn’t mind me decking out this classic meatloaf…serve with Steph’s smashed potatoes (awaiting permission to publish her recipe). LOL they were the first thing that I considered serving along with a drizzle if the quick sauce made from the remaining “tomato” sauce, pan juices, and strained porcini soaking liquid.
1 tablespoons olive oil ( 1 tablespoon butter)
1 small onion, diced ( 1 1/4 cup)
8 ounces white button mushrooms, finely diced ( a blend of mushrooms including rehydrated dried porcini )
1 small carrot, finely grated
1/4 cup sundries tomatoes, rehydrated or in oil, chopped
2 tablespoons tomato paste ( 3 tablespoons paste )
1/2 teaspoon dried thyme ( a few pinches more )
1 clove of garlic, minced ( 3 cloves garlic )
3/4 teaspoon salt ( 1 teaspoon)
1/2 teaspoon freshly ground black pepper ( +1/4 teaspoon )
1 1/2 pounds extra-lean ground beef ( 2 pounds )
3/4 cup quick-cooking oats ( 1 cup fresh lightly seasoned breadcrumbs )
2 large eggs, beaten ( 3 eggs)
2 teaspoons Worcestershire sauce ( substitute 1 teaspoon A-1, 1 1/2 teaspoons Premium dark soy sauce )
1 8 – ounce can no-salt added tomato sauce and ( 1 tablespoon Balsamic Ketchup )
1 Tablespoon prepared mustard
1 tablespoon unsulphered molasses
Preheat the oven to 350 degrees.
I didn’t sauté the mushrooms and onions, but feel free to do so Heat the butter or oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9×13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
Whisk the tomato sauce, molasses and mustard, save about 1/4 cup and pour the rest over the meatloaf.
Cook the meatloaf until a meat thermometer registers 160º degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.