ezRecipe-Zee: Cooking Recipe: How to make Meat Loaf With Sauteed Mushrooms

Meat Loaf With Sauteed Mushrooms

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Meatloaf

Ingredients:

5     tablespoons   olive oil
3     large         onions
1     tablespoon    sugar
2     teaspoons     dried oregano
2                   garlic cloves
1/4   cup           apple cider vinegar
1     pound         lean ground beef
1     pound         ground pork
1     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      freshly-ground black pepper
1     pound         mushrooms
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 350 degrees. Oil 13- by 9- by 2-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 degrees, 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.
This recipe yields 6 to 8 servings.
Comments: 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.

Notes:
Recipe from the article "The 20th Century In Food: 1940s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon Appétit, September 1999