Recipe: Meatloaf with Mushroom Sauce
Ingredients:
Meatloaf:
1 pound ground beef
1 pound ground pork
1/2 cup diced red, orange, yellow, and green peppers (any combination)
1 stalk diced celery
½ cup minced onion
1 clove garlic, minced
2 eggs, beaten
1 can (8-ounce size) tomato sauce
1 Tablespoon olive oil
1/2 cup panko bread crumbs
½ cup beef stock
2 teaspoons Slap Ya Mama White Pepper Seasoning
1/4 teaspoon freshly ground black pepper
Ketchup for basting
Sauce:
½ cup water
¼ cup minced onion
4 oz baby bella mushrooms
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
Coarse salt
Freshly ground black pepper
2 tablespoons unsalted butter
Lo Note: I happened to have some leftover etouffee sauce from when I made it last week, so I just used that instead of buying more sauce.
Directions:
1. Preheat oven to 350°F. Line shallow jellyroll pan with foil and spray with cooking spray.
Lo Note: I always use the loaf pan when making meatloaf. I got it as a bridal registry gift and I’m gonna use the hell out of it.
2. For the meatloaf: In a large bowl combine beef, pork, peppers, celery, onion, garlic, egg, the tomato sauce, olive oil, breadcrumbs, stock, white pepper seasoning, and black pepper. Mix well, but do not overwork. Form into loaf shape on jelly roll pan or plop into the loaf pan. Baste with ketchup. Bake uncovered for 1 hour.
3. For the sauce: In a medium saucepan, combine etouffee sauce and next eight ingredients over medium-high heat. Bring to a boil, then simmer, covered, for 10 minutes. Taste, adding salt and pepper as needed. Swirl in butter.
4. Slice thick portions of meatloaf to serve; cover with sauce as desired.
This would probably be really good with rice. But since we’d been going a little overboard with rice lately (albeit brown rice) we decided to go with greens as a side.
Recipe inspiration found HERE.
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