Monday, October 4, 2010

Sun-Dried Tomato Meat Loaf

This is one of those comforting dishes that is easy to make, is delicious with a side of garlic mashed potatoes, or in between some crusty bread as a sandwich the next day! 
1 tbsp EVOO
1 1/2 cups thinly sliced shiitake mushroom caps or button mushrooms
1/2 cup minced onion
1 stalk celery, finely chopped
2 cloves garlic, minced
2 tbsp balsamic vinegar
1 egg, beaten
1/2 cup dried bread crumbs
1/3 cup chopped, drained, oil-packed sun-dried tomatoes
1/2 tsp dried thyme
1/4 tsp each salt and black pepper
1 lb lean ground beef or pork
Topping ~
4 tbsp chili sauce or ketchup
1 tbsp Dijon mustard
1/4 tsp dried thyme
  • In a skillet, heat oil over medium-high heat and saute mushrooms, onion, celery and garlic, stirring occasionally, until softened.  Approximately 5 minutes.  Stir in vinegar; reduce until evaporated, about 30 seconds, cool slightly.

  • Meanwhile, in a large bowl combine egg with bread crumbs, tomatoes, thyme, salt and pepper.  Mix in the mushroom mixture and ground beef or pork. 
  • Pack into a 1.5L loaf pan, mounding on top.

  • Topping ~ In a small bowl combine the chili sauce with the mustard and thyme.  Spread over the top of the meatloaf.

  • Place meatloaf into a 350F oven until a meat thermometer registers 170F (75C).  Approximately 45 to 50 minutes.  Let stand for 5 minutes upon removing from oven.  Slice and serve!

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