Categories: Ground Beef, Main Dish, Meatloaf
Ingredients
- 1 tablespoon butter
- 1 (4 ounce) portabella mushrooms, stem removed, gills scraped and discarded, chopped
- 1/2 cup chopped yellow onion
- 1/2 cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1 lb ground beef
- 1/2 lb ground veal
- 1 cup coarse dried breadcrumbs
- 1/4 cup beef broth
- 1 large egg, lightly beaten
- 1 tablespoon chopped fresh parsley
- 1/2 cup ketchup, divided
- 1 tablespoon Worcestershire sauce
- Tabasco sauce, to taste
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Directions
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Preheat oven to 350°.
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In a small skillet over medium heat, melt the butter; add in mushroom, onion, bell pepper, and garlic; stir/saute about 5 minutes, until tender.
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Transfer to a big bowl, add in the remaining ingredients except ¼ cup ketchup; mix well. Transfer mixture into a lightly sprayed 9 × 5 inch loaf pan and gently pat down.
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Spread the reserved ketchup on top.
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Bake about 1 hour, until the loaf is firm and the top is lightly browned.
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Let stand in the pan for 5-10 minutes before serving.
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Remove the loaf from the pan and slice to serve.