This meat loaf is incredibly tender due to the addition of breadcrumbs and mushrooms. Fairly simple and you will be glad to have leftovers the next day!
- 2 tbsp oil
- ½ cup yellow onion finely chopped
- ½ cup mushrooms minced
- 2 lb ground beef
- ½ lb ground pork
- 2 eggs
- 1 tbsp dried herbs
- 1 tsp paprika
- 1 tbsp garlic minced
- 1 cup bread crumbs
- 2 tsp gelatin
- ½ cup ketchup
- 1½ tsp salt
- 1 tsp black pepper
- ¾ cup ketchup
- 1½ tsp vinegar
- 2½ tbsp brown sugar
- Add oil to a hot sauté pan. Add in chopped mushrooms and cook for about 10 minutes. Season with salt and pepper when the mushrooms are done cooking.Remove from pan and set aside.
- In the same pan used for the mushrooms, cook the onions for about 10 minutes. Until they start to caramelize. Season with salt and pepper. Remove from pan and set aside.
- To a non-stick pan heat 1 tablespoon of water and ketchup. Add the gelatin slowly while vigorously stirring. Continue to stir until dissolved. Avoid the formation of clumps. Scoop into bowl and set aside.
- To a large bowl add garlic, cooked mushrooms and onions, paprika, breadcrumbs, herbs, salt and pepper. Stir in eggs to combine all ingredients. Once it is thoroughly mixed add in ketchup gelatin mixture. Add in beef and pork. Ensure that all ingredients are well mixed.
- To test the flavors, place a small meatball shape of the mixture into a bowl and microwave. This will allow you to test the flavors. Do not be concerned with the texture at this point. Taste the microwaved meatball and then adjust the seasoning of the meat if needed.
- Preheat your oven to 375°F. Line your loaf pan with parchment paper. Stuff the loaf pan with the meat mixture. Ensure that the meat is packed into all corners of the pan. Bake until the internal temperature of the meatloaf reaches 155°F or about 45-60 minutes. Let rest for 5 minutes.
- To make the glaze combine ketchup, brown sugar and vinegar in a small non-stick pan. Heat and stir until it is incorporated.
- To serve, top meatloaf slices with the glaze. Enjoy!