Best Meatloaf on Earth. Not a bad carb in sight!
I really love this dish. It is everything a Bariatric person needs - tender, juicy, lean and protein rich, with a great sauce to even further moisten each bite. It has a great texture and it does not use breadcrumbs. The secret kitchen tip is that the sautéed vegetables soften the meat. If you use cheap ground chuck, your meat loaf will be swimming in grease. Invest the couple of extra dollars in ground round or ground sirloin that is about 85% lean.
- 2 teaspoons olive oil
- 1 large sweet onion, diced
- 3 garlic cloves, minced or crushed
- 8 ounces baby bella or white button mushrooms, diced
- 1 tablespoon tomato paste
- ½ cup sherry, white wine, or chicken broth
- 1¼ pounds of meatloaf mix of beef/ pork/ veal
- 1 large egg
- 1 cup freshly grated Monterrey jack cheese
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- ¼ cup chopped flat leaf parsley, optional but looks great
- One, 28 ounce can petite diced tomatoes
- In a large saute pan, heat the olive oil over medium high and cook the onions and garlic until softened and translucent. Add the mushrooms and cook until they have given up their liquid and continue cooking until liquid has evaporated and mushrooms have browned edges. Add tomato paste, sherry or wine, and further reduce to a glaze. You don't want this to be a loose mixture, just the soft sautéed vegetables. Remove from heat to cool.
- Preheat oven to 375 degrees.
- In a large bowl, using your hands, combine ground meat, egg, cheese, salt, pepper, thyme, parsley and about half of the cooled mushroom mixture, until well blended.
- Pat into loaf shaped oval, about 3 inches thick, in a cooking spray coated baking dish. Add the tomatoes to the saute pan with the remaining mushrooms to combine, season with salt and pepper to taste, then pour over the meatloaf. Bake for 45 minutes until tested at 135 degrees in center with instant read meat thermometer. Remove from oven and allow to rest for 10 minutes before slicing.