Saturday, September 3, 2011


Meatloaf is a love/hate relationship. You either really love it or really hate it. We really love it! Especially this recipe.

I tell this story to everyone: Whenever I ask Eric what he wants for dinner his reply: MEATLOAF! It never is always his request. He tells me it is the best he's ever had!!

I don't like making it in the summer because to me, it feels like a fall or winter hearty meal. Eric brags to his friends about this big hunk of meat! I like it too--it is full of all kinds of yummy things: carrots, mushrooms, garlic, onion.... Try it out!! And don't forget to make the tomato-molasses based sauce on top!


1 T olive oil
1 small onion, diced
8 ounces mushrooms, diced
1 small carrot, grated
2 T tomato paste
1/2 t dried thyme
1 clove garlic, minced
3/4 t salt
1/2 t pepper
1 1/2 lbs extra-lean ground beef (90% or higher)
3/4 C quick-cooking oats
2 large eggs, beaten
2 t Worcestershire sauce

8 oz tomato sauce
1 T prepared mustard
1 T molasses

Heat oil in a large skillet. Add the onions and mushrooms and cook until liquid has evaporated, ~8 min. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, ~2 min. Cool.

Preheat oven to 350. In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mix, salt & pepper. Mix until just well combined. Transfer the mix into a loaf baking dish.

Whisk together the tomato sauce, mustard and molasses in a small bowl . Pour over top of the meatloaf.

Cook meatloaf until meat thermometer reads 160 degrees. It takes about 60-75 minutes. Remove from the oven and rest for 15 minutes.

1 comment:

  1. Do you think it would be lacking if I left out the mushrooms? I'm not a mushroom fan but I'm going to try this recipe anyway!