Worlds Best Meatloaf

5 from 1 reviews
Best Meatloaf on Earth. Not a bad carb in sight!
Prep time
Cook time
Total time
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
  1. 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.
  2. Preheat oven to 375 degrees.
  3. 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.
  4. 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.

10 thoughts on “Best Meatloaf on Earth. Not a bad carb in sight!

    • Susan Maria Leach says:

      We do not do the stats for recipes as we want people to get out of the habit of trusting stats. There are too many home cooking blogs with bad numbers. Calculating them using a fitness program for yourself is the way to learn to identify recipes that are good for us.

  1. Janet says:

    We use a lot of ground deer meat in recipes like this, low fat content and tastes great. I am 3 1/2 yrs post op & hubby is close to 2 yrs post op.

    • Susan Maria Leach says:

      It is perfect texture every time I have made it. The mushrooms must be cooked until they release their water so it can be reduced to a glaze. Same with the sherry! Must be reduced to a glaze. Vegetable mixture must be cooled as well. There isn’t any liquid to make the mixture loose, other than the one egg.

    • Alison Garcia says:

      Hi Lorrie, if you don’t care for them, you can either leave them out, or add in that amount of onion, if you are onion folks. Great question!! -Alison

  2. Nicole says:

    Just made this . Held together great . Followed recipe to a T but seemed bland to me . I wouldn’t have thought so but next time I believe I will add a few dashes of hot sauce or a little jalapeno . Would make again . Not greasy and very filling .

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