Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions.
Ingredients
- 5 tablespoons olive oil
- 3 large onions, coarsely chopped
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- 1/4 cup apple cider vinegar
- 1 pound lean ground beef
- 1 pound ground pork
- 1 14 1/2-ounce can crushed tomatoes with added puree
- 2 large eggs
- 1 cup crushed saltine cracker crumbs
- 1/2 cup chopped celery leaves
- 1/4 cup dry white wine
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1 pound mushrooms, sliced
Preparation
Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes. Stir in oregano and garlic. Add vinegar; cook until evaporated, about 2 minutes. Transfer to large bowl and cool.
Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions. Mix with fork until just blended. Form meat mixture into 10-by-5-inch loaf shape in prepared pan.
Bake 45 minutes. Spread remaining crushed tomatoes over meat loaf. Drizzle with 1 tablespoon oil. Bake until thermometer inserted into center registers 155°F, about 1 hour. Cool 15 minutes.
Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 12 minutes. Season to taste with salt and pepper.
Cut meat loaf into thick slices. Spoon mushrooms and pan juices over.
Meat Loaf with Sauteed Mushrooms...
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