Best Ever Meatloaf
3 slices White Bread, torn into small pieces
½ cup Beef Broth
6 oz. Portobello Mushrooms, cut into chunks
1 medium Yellow Onion, cut into wedges
1 medium Carrot, cut into chunks
1 rib Celery, cut into chunks
3 cloves Fresh Garlic
1 tbsp. Olive Oil
4 tbsp. Tomato Paste, divided
2 large Fresh Eggs, lightly beaten
1¼ lb. Ground Chuck
¾ lb. Ground Pork
1 tbsp. Worcestershire Sauce
1 tbsp. Soy Sauce
1¼ tsp. Salt
¾ tsp. Black Pepper
½ cup Ketchup
2 tbsp. Brown Sugar
1 tsp. Ground Mustard
Place the bread in a large bowl with the beef broth and let stand until liquid is absorbed. In a food processor, place the mushrooms, onion, carrot, celery and garlic and process until finely chopped. Transfer mixture to a large skillet with the oil already heated over medium heat. Cook for about 5-6 minutes or until liquid has evaporated. Add 2 tbsp. tomato paste and cook another minute or so. Cool slightly and then add to bowl with bread. Also add eggs, beef, pork, Worcestershire, soy, salt and pepper. Mix all together and form into a 6x10 inch loaf and place on top of 7x12 piece of foil on top of a wire rack in a foil covered rimmed baking pan. Put in a pre-heated 350-degree oven for one hour. While baking, mix together the remaining tomato paste with the ketchup, brown sugar and ground mustard. Spread mixture over the meatloaf after the hour and continue baking another 15-20 minutes or until a thermometer reads 160-degrees in the center of meatloaf. Remove and let rest 10-15 minutes before slicing and serving.
Note: The foil lined rack procedure above helps remove the grease problem. You can put the meatloaf in a 5x9 loaf pan and bake it. Time would be the same. Your choice.
Note: Meatloaf makes great leftovers too. Try using it for a Hot Meatloaf Sandwich with mashed potatoes and gravy or just as a meatloaf sandwich with onion, lettuce and tomato on it.
Ideas for Future Efforts______________________________________