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Matthew's Best Ever Meat Loaf Recipe Recipe

   
 

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     Matthew's Best Ever Meat Loaf Recipe

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   30 min
Wine/Beverage
Recommendations
  Pinot Noir

Ingredients
3 slilces white bread, torn into small pieces
1/2 cup beef stock
2 large portobello mushrooms (about 6 oz), 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 pounds ground pork
1 tablespoon Worcestershire sauce
1 tablespooon reduced-sodium soy sauce
1 1/4 teaspoons salt
3/4 teaspoon pepper
Glaze - below

Instructions
Preheat oven to 350F. 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 12 x 7 piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10 x 6 in loaf.
Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160F, about 15-25 minutes longer. Let stand 10 minutes before slicing.
Glaze- 1/2 cup ketchup 2 tablespoons tomato paste 2 tablespoons brown sugar 1 teaspoon ground mustard
Freeze Options- 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 160F, 15-25 minutes longer. Let stand 10 minutes before slicing.


Originally Submitted
4/20/2017





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