I’ve never been much of a picky eater and unlike some kids who thought meatloaf was gross and weird….I liked it. And I still do. There’s something home-y and comforting about it like mashed potatoes….which also happens to be the perfect side dish for this meal. Anyways, this is the first meatloaf I’ve ever made and I took some tips from my beloved Ina. Ina suggests sauteing the veggies first, then blending them in a food processor, and adding them to the meat mixture. This makes for a meatloaf that has the same texture throughout, not a chunk of pepper there and hunk of mushroom there.
Also–It’s really hard to take a good looking picture of a meatloaf. It’s just so….brown. Oh well, this is the best I could do.
- Combo pack of ground beef and pork (You can find these meatloaf meat variety packs by the ground meat usually) About 3 lbs.
- 1 big onion, diced
- 1 bell pepper, diced
- 1 package of mushrooms, diced
- 1 tomato, diced
- 1/2 cup of white wine
- 1 tbsp. of Worcestershire sauce
- 1 egg
- 3/4 cup of breadcrumbs
- 1/4 cup of shredded Parmesan cheese
- Chopped parsley
- 1 tsp. thyme
- 1 tbsp. butter and canola oil to cover pan
1. Put chopped pepper, onion, and mushrooms into a large skillet with butter and canola oil. Let sweat over medium heat for about 8 minutes. Season with S&P and thyme.
2. Once the veggies are cooking down, turn up the heat to high and add the wine to deglaze the pan. (AKA get all the brown bits off the bottom) Also add the Worcestershire.
3. Turn down the heat and let the liquids get soaked up into the veggies. You want the alcohol smell of the wine to be completely gone.
4. Add the tomato and a handful of parsley. Let the flavors meld together for a few minutes over low heat.
6. Put the meat, egg, breadcrumbs, cheese, parsley, and veggie mixture into a bowl and combine. If the meatloaf is too wet, add more breadcrumbs.
7. Bake at 325 degrees for an hour to an hour and a half. Use a meat thermometer to make sure your meatloaf is done, you want the internal temp. to be 160 degrees.