Sweet n' Glazey Totally Beefy Meatloaf
This meatloaf recipe is awesome. Just awesome. The end result is a fantastically moist meatloaf with a wonderful texture and flavor. It also keeps really well, it freezes well and the leftovers last for days!
It's also a really versatile recipe. You can use pork, veal or turkey, instead of beef. You can use different kinds of mushrooms, or add chili flakes to give some heat. You can add nuts for a little textural contrast (pecans would be delicious!). You could throw some spinach in it, or a spinach puree to hide it from the kids! (boil a big pot of salty water, then add a massive handful of spinach and cook for 30 seconds. Strain spinach and immediately plunge into ice water for 1 minute. Then, squeeze out excess liquid and puree with the chicken stock. Add to the recipe for added nutrients, without sacrificing deliciousness!)
Finally, the recipe suggests making a single loaf. This is common. However, I personally tend to make 4 smaller loafs, bake them and chill them. Then, I vacuum pack and freeze the uneaten loafs. Those are easy to defrost and warm up for a quick easy homemade dinner on a night where I don't have extra time.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 45 mins
Servings: 8 Servings
- 1 lb cremini or button mushrooms finely chopped
- 2 tbsp extra virgin olive oil
- 1 medium onion diced
- 4 each garlic clove minced
- 2 tbsp Dijon mustard
- 1/4 cup reduced sugar ketchup
- 2 tbsp Blackstrap molasses (or other brown sugar substitute - optional)
- 2 lbs ground beef (80 lean/20 fat)
- 2 small roasted bell peppers peeled, seeded and diced
- 1 tbsp fresh rosemary chopped
- 1 1/2 cups pork rinds (fried skin) crushed
- 1 tbsp vital wheat gluten (optional)
- 2 large whole eggs
- 1/2 cup chicken stock or broth
- salt and pepper to taste
Preheat oven to 350°F.
Assuming all veggies are sliced, diced and chopped, you want to finely chop the mushrooms. You can do this with a knife or a food processor. A cheese grater works really nicely, too.
Once the mushrooms have been chopped, sauté with half of the olive oil and a little salt and pepper. Sauté until the water cooks out is removed and you're left with a paste-like consistency.
In a separate pan, soften on low heat the onions and garlic with a little salt, pepper and the remaining olive oil. Sweat until translucent.
Set both veggies and mushrooms in the cooler to chill.
While veggies cool, mix together the glaze: In a separate bowl, blend the mustard, ketchup and molasses. Set aside.
In a large bowl, combine the beef, peppers, rosemary, egg, chicken stock, pork rinds, wheat gluten and eggs; adding the onions, garlic and mushrooms last.
Season, to taste, with salt and pepper. Mix well. Should be a doughy consistency and not watery.
Place a lightly greased sheet of parchment paper on a cookie tray.
Form a nice loaf with the meat. It should be roughly 18 inches long, by 4 to 6 inches wide.
Pour the glaze over the meatloaf and cover evenly with spoon or brush.
Bake for about 1 hour or until an internal temperature of 160°F.
Make sure to let rest about 15 minutes prior to slicing.
Serving: 8g | Calories: 412.41875kcal | Carbohydrates: 9.54g | Protein: 26.48375g | Fat: 28.91125g | Fiber: 1.3725g