I made this meatloaf not so long ago and it was voted by my family as the best I have ever made. I thought it was pretty amazing too. I served it with garlic and horseradish mashed potatoes and steamed vegetables. The cold winter days are a perfect time to make this yummy comfort food. The secret to keeping the meatloaf moist is the milk soaked oatmeal and eggs. This meatloaf is great cold on a sandwich as left overs. Mmmmm meatloaf sandwich! Enjoy.
Photo courtesy of www.MarthaStewart.com
Michele’s Mouth-watering Meatloaf
1 pound each of ground turkey, lean ground beef and ground pork
2 Tbsp olive oil or butter
1 onion finely chopped
2 carrots finely chopped
1 cup finely chopped mushrooms
5 cloves of garlic finely minced
2 eggs beaten
1 cup oatmeal with enough milk to cover it
1/3 cup grated Parmesan cheese
2 tsp black pepper
2 tsp salt
1 1/2 tsp dried mustard
1/2 cup tomato sauce
1 Tbsp Worsteshire sauce
2 tsp dried oregano
2 tsp dried basil
1/2 cup ketchup for topping
Preheat oven to 325 degrees F. Oil a large loaf pan with olive oil. Place oatmeal in bowl and cover with milk. Allow the oatmeal to soak up all the milk, about 10 minutes.
Place all ground meats in a large bowl, add eggs, pepper, salt, dried mustard, tomato sauce, herbs, Worsteshire sauce and Parmesan cheese. In a medium sauce pan over medium high heat, add olive oil. When oil is hot, add onions, carrots and mushrooms. Cook for 5 minutes or until onions are softened and mushrooms have reduced down. Add garlic and cook for 2 minutes more. Remove from heat and allow to cool. By now the oatmeal should be well soaked. If it looks dry, add a little more milk just to cover. Let sit 5 minutes more. Place cooked vegetables and oatmeal in bowl with meats and mix well til all combined.
Using the same saucepan from the onion mixture over medium high heat, take a small amount of the mixture and make a patty and cook til done. Taste this small portion and adjust the seasonings of the meatloaf mixture for spices and herbs.
Place meatloaf mixture into oiled pan and cover with tinfoil. Bake for 40 minutes. Then turn oven up to 400 degrees F, remove tinfoil, pour ketchup over top and bake for 10 – 15 minutes more until the internal temperature reads 170 degrees F. Remove from oven. Let sit, covered with the tinfoil for 10 minutes to allow juices to re-absorb into meatloaf. Serve with mashed potatoes cooked with garlic and horseradish. Here is the recipe.
Photo courtesy of www.taste.com.au
Garlic, Horseradish Mashed Potatoes
1 pound of yellow-skinned potatoes peeled and chopped
2 cloves of garlic peeled and chopped
1 tsp horseradish
1 tsp salt
1 tsp black pepper
1/3 cup of plain yogurt or sour cream
3 Tbsp butter
2 tbsp finely minced green onion
Boil the potatoes and garlic in salted water until fork tender. Drain the potatoes, place them back in the pot and cover the potatoes with a clean dry dish cloth off the heat. This will allow them to steam and fluff up. After 5 minutes, remove dish cloth and mash the potatoes. Add all other ingredients and mash til smooth. Enjoy.
Hope you enjoy these ultimate in comfort food recipes. Try them out and let me know how they were. Adjust the seasonings to suit your own taste. Cheers, Michele