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! 

SUN-DRIED TOMATO MEATLOAF

Ingredients:

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!