Favorite Meatloaf


What kind of meatloaf are we having? My sons love meatloaf and know I generally make them differently each time. As you may know, I do like to slip in veggies where ever I can, and this is even true even for this family favorite. I think the best combination is a lot of mushrooms and onions sauteed, seasoned, and added to the meat. It's deliciously moist and flavorful and of course, our Favorite Meatloaf.


Ingredients for Favorite Meatloaf:

serves 6-8


3 pounds meatloaf mix

2 1/2 cups chopped onions

1 tablespoon olive oil

2 cloves garlic, minced

1 pound white mushrooms, stems discarded and caps chopped

6 thyme sprigs

1 cup plain panko

3 eggs, slightly beaten

2 tablespoons Worcestershire Sauce

1 teaspoon Dijon mustard

1/4 cup chopped parsley

5 teaspoons water

1 tablespoon soy sauce

3 teaspoons tomato paste

1/2-3/4 cup ketchup

kosher salt

black pepper


Time-Saving Tip: The mushrooms and onions can be cooked earlier in the day and set aside for later.


Let's see what we need.


We're ready to cook.



Add the oil, chopped onions, 1/2 teaspoon each of salt and pepper. Saute for a minute then add the mushrooms, thyme, and another 1/2 teaspoon of each salt and pepper. Saute until the vegetables are soft but not browned. Add the soy sauce, water, tomato paste, Worcestershire Sauce, mustard, and parsley; combine well and cool.


Add the mushroom mixture, panko, and eggs to the meat and combine well.


On a parchment-lined sheet pan, shape the mixture into a loaf; spread the ketchup on top. Bake in a preheated 325 -degree oven for about an hour and twenty minutes until done. The meatloaf should be at 160 degrees. Let rest at least ten minutes before slicing.


It's ready! It looks incredible and tastes fantastic. I love making this meal when both my sons are home since they love it. Favorite Meatloaf feeds a crowd, so it's perfect for casual entertaining. Leftovers make great sandwiches for school lunches or work. Give this recipe a try, and I know you'll love it.


Enjoy!



Favorite Meatloaf:

serves 6-8

main dish


  • 3 pounds meatloaf mix

  • 2 1/2 cups chopped onions

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 pound white mushrooms, stems discarded and caps chopped

  • 6 thyme sprigs

  • 1 cup plain panko

  • 3 eggs, slightly beaten

  • 2 tablespoons Worcestershire Sauce

  • 1 teaspoon Dijon mustard

  • 1/4 cup chopped parsley

  • 5 teaspoons water

  • 1 tablespoon soy sauce

  • 3 teaspoons tomato paste

  • 1/2-3/4 cup ketchup

  • kosher salt

  • black pepper

  • Add the oil, chopped onions, 1/2 teaspoon each of salt and pepper. Saute for a minute then add the mushrooms, thyme, and another 1/2 teaspoon of each salt and pepper. Saute until the vegetables are soft but not browned. Add the soy sauce, tomato paste, Worcestershire Sauce, mustard, and parsley; combine well and cool.

  • Add the mushroom mixture, panko, and eggs to the meat and combine well.

  • On a parchment-lined sheet pan, shape the mixture into a loaf; spread the ketchup on top. Bake in a preheated 325 -degree oven for about an hour and twenty minutes until done. The meatloaf should be at 160 degrees. Let rest at least ten minutes before slicing.

  • Time-Saving Tip: The mushroom and onions can be cooked earlier in the day and set aside for later.



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