make double topping if you want. Yum!!!

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Name: THE Greatest Meatloaf Ever!!!!!
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: Meatloaf:; 8 oz sliced mushrooms (canned work best) Chopped in food processor; 2 large eggs; 3/4 cup milk; 2/3 cup seasoned bread crumbs; 2 teaspoons dried minced onion; 1 teaspoon salt; 1/2 teaspoon rubbed sage; 1-1/2 pounds meat loaf mix Beef, pork and veal (from Meijers); Topping:; 1/4 cup ketchup (alternate: Gochujang); 2 tablespoons brown sugar; 1 teaspoon Dry mustard; 1/2 teaspoon Worcestershire sauce

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INGREDIENTS

Meatloaf:
8 oz sliced mushrooms (canned work best) ; Chopped in food processor
2 large eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds meat loaf mix ; Beef, pork and veal (from Meijers)
Topping:
1/4 cup ketchup (alternate: Gochujang)
2 tablespoons brown sugar
1 teaspoon Dry mustard
1/2 teaspoon Worcestershire sauce

Servings

INSTRUCTIONS

Preheat oven to 350 degrees

Prepare a foil wrapped rack in a broiler pan or a cookie sheet. cut slits in foil to aid in draining grease from loaf.

Place sliced mushrooms into a food processor and mince, keeping some pieces larger to define ingredient.

In a large bowl, combine the meatloaf ingredients, adding meat last. Mix well (mixture will be moist.) Cook in a 350 degree preheated oven for 50 minutes or until a meat thermometer reads 150 degrees F.

In a small bowl, whisk the ketchup (or gochujang), brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. Resting time is important to assure slicing cleanly.

NOTES

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THE Greatest Meatloaf Ever!!!!!

Meatloaf:
8 oz sliced mushrooms (canned work best) Chopped in food processor
2 large eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds meat loaf mix Beef, pork and veal (from Meijers)
 Topping:
1/4 cup ketchup (alternate: Gochujang)
2 tablespoons brown sugar
1 teaspoon Dry mustard
1/2 teaspoon Worcestershire sauce

Preheat oven to 350 degrees
Prepare a foil wrapped rack in a broiler pan or a cookie sheet. cut slits in foil to aid in draining grease from loaf.
Place sliced mushrooms into a food processor and mince, keeping some pieces larger to define ingredient.  
In a large bowl, combine the meatloaf ingredients, adding meat last. Mix well (mixture will be moist.) Cook in a 350 degree preheated oven for 50 minutes or until a meat thermometer reads 150 degrees F.
In a small bowl, whisk the ketchup (or gochujang), brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. Resting time is important to assure slicing cleanly.

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We prefer potaoes to mac and cheese
71sport

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (205g)
Recipe Makes: 4 Servings

Calories: 301
Calories from Fat: 79 (26%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.7g
Cholesterol 216.4mg		67 %
Sodium 756mg		26 %
Potassium 255.7mg		7 %
Total Carbohydrate 42.6g		13 %
	Dietary Fiber 2g	8 %
	Sugars, other 40.6g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 301

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REVIEWS

71sport

the key is the meat mixture of veal, pork and beef. I find that making a loaf on a foil covered, foil poked with a lot of holes to drain grease, cooling rack inside a sheet pan drains grease the best. Loaf pans keep the grease and makes the meatloaf soggy. I think the mushrooms should be browned before adding to meat mixture to avoid loaf being too "wet".