Tuesday, February 19, 2013

The Best Damn Meatloaf Ever!

Hey everyone!

How's every little thing going?

Things are running smoothly in my little corner of the world and I'm grinning like the Cheshire Cat because I believe I've cracked the code to the most scrumptiously delicious meat loaf, um, ever!

That's right, I said ever.

Perfectly seasoned ground beef is layered with caramelized onions, topped with fluffy mashed potatoes, sliced and drizzled with a mushroom pan gravy that can only be described as Just. That. Fabulous.

If you like what you see, the PRINTABLE RECIPE can be accessed by clicking the link.
  • 2 tbsp extra virgin olive oil
  • 4 medium onions, sliced into thin rings
  • 16 medium potatoes peeled and cubed
  • 1/4 cup chicken stock
  • 1/4 cup milk
  • 1/3 cup butter
  • 1 tsp kosher salt
  • 2 pounds lean ground beef
  • 1 egg
  • 2 tbsp steak seasoning
  • 1 cup diced dill pickle
  • 1 cup sliced mushrooms
  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cups beef stock (I like to use Bovril)
  1. Saute the onions and olive oil in a non stick pan over medium high heat until the onions are golden and caramelized. Remove to a medium bowl. Set aside.
  2. Boil the potatoes in salted water until tender. Drain. 
  3. Heat the chicken stock, milk, and butter in a microwave for 40 seconds until warm and pour over the drained potatoes.
  4. Mash until fluffy, add kosher salt to taste.
  5. In a large bowl mix the ground beef, egg, pickles, and steak spice. Divide the meat mixture into four equal parts and roll into four balls. 
  6. Place one ball each into two loaf pans that have been prepared with cooking spray. Spread the ground beef mixture evenly over the bottom third of each pan. 
  7. Spoon 1/4 of the caramelized onions into each pan, top with another layer of the ground beef mixture, top with last layer of onions, and finish with the mashed potatoes, dividing the potatoes in half. 
  8. Bake in a 350 oven on baking trays (they might bubble over a little) for an hour and 10 minutes. 
  9. In the meantime, saute the mushrooms in a non stick pan that's been treated with cooking spray. Saute until the mushrooms are golden and have begun to release their water. Add the butter and the flour to form a roux and continue to cook and stir for a minute. Add the beef stock, bring to the boil, and whisk until thickened.
  10. Let the meatloaf rest in the pan for at least 30 minutes before removing and slicing. 
  11. Serve with the mushrooms gravy. 
  12. The meatloaf can be frozen. To bake from frozen, thaw overnight and bake in a 350 oven for 40 minutes. 

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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