Matthew’S Best Ever Meat Loaf Recipe

Name: Matthew’S Best Ever Meat Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices white bread, torn into small pieces; 1/2 cup beef stock; 2 large portobello mushrooms (about 6 ounces), cut into chunks; 1 medium onion, cut into wedges; 1 medium carrot, cut into chunks; 1 celery rib, cut into chunks; 3 garlic cloves, halved; 1 tablespoon olive oil; 2 tablespoons tomato paste; 2 large eggs, lightly beaten; 1-1/4 pounds ground beef; 3/4 pound ground pork; 1 tablespoon Worcestershire sauce; 1 tablespoon reduced-sodium soy sauce; 1-1/4 teaspoons salt; 3/4 teaspoon pepper; 1/2 cup ketchup; 2 tablespoons tomato paste; 2 tablespoons brown sugar; 1 teaspoon ground mustard

Servings: persons

3 slices white bread, torn into small pieces
1/2 cup beef stock
2 large portobello mushrooms (about 6 ounces), cut into chunks
1 medium onion, cut into wedges
1 medium carrot, cut into chunks
1 celery rib, cut into chunks
3 garlic cloves, halved
1 tablespoon olive oil
2 tablespoons tomato paste
2 large eggs, lightly beaten
1-1/4 pounds ground beef
3/4 pound ground pork
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1-1/4 teaspoons salt
3/4 teaspoon pepper
1/2 cup ketchup
2 tablespoons tomato paste
2 tablespoons brown sugar
1 teaspoon ground mustard

1
Preheat oven to 350u00b0. Combine bread and stock; let stand until liquid is absorbed.
2
Meanwhile, pulse mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped. In a large skillet, heat oil over medium heat. Add mushroom mixture; cook and stir until tender and liquid is evaporated, 5-6 minutes. Stir in tomato paste; cook 1 minute longer. Cool slightly.
3
Add next 7 ingredients and cooked vegetables to bread mixture; mix thoroughly. Place a 12x7-in. piece of foil on a rack in a foil-lined rimmed baking pan. Transfer meat mixture to the foil and shape into a 10x6-in. loaf.
4
Bake 1 hour. Mix together glaze ingredients; spread over loaf. Bake until a thermometer reads 160u00b0, about 15-25 minutes longer. Let stand 10 minutes before slicing.
5
Shape meat loaf on a plastic wrap-lined
6
; wrap and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake as directed, increasing initial baking time to 2 hours. Mix together glaze ingredients; spread over loaf. Bake until a thermometer inserted in center reads 160u00b0, 15-25 minutes longer. Let stand 10 minutes before slicing.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 slices white bread, torn into small pieces, 1/2 cup beef stock, 2 large portobello mushrooms (about 6 ounces), cut into chunks, 1 medium onion, cut into wedges, and more.

Yes, Matthew’S Best Ever Meat Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Matthew’S Best Ever Meat Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions