Michy’s Meatloaf

For the meatloaf:

1 tablespoon olive oil

1 cup yellow onions, small diced or minced

3 garlic cloves, minced

1 pint shiitake or cremini mushrooms, cleaned and stemmed (if shiitakes only) and ground in a food processor

2 pounds ground beef

4 slices stale white bread (left out for a couple of days if possible), then ground in a food processor or ¾ cup bread crumbs

2 tablespoons purchased beef broth (optional)

1 egg, lightly beaten

1 tablespoon Dijon mustard

1 teaspoon soy sauce

1 tablespoon Worcestershire sauce or steak sauce

¼ cup finely chopped Italian parsley leaves

Ketchup mixture for glazing meatloaf:

½ cup ketchup

3 tablespoons brown sugar

1 tablespoon apple cider vinegar

½ teaspoon kosher salt

In a medium size skillet over medium heat, add the oil. Cook onions until soft, add the garlic and mushrooms. Cook until mushrooms release their liquid. Season with salt and pepper and remove the contents of the pan and place in a medium size bowl.

To the bowl add the ground breadcrumbs, beef broth (if using) and eggs. Combine well. Add the mustard, soy, Worcestershire and parsley and finally the ground beef. Do not overmix however, combine everything gently.

Place the meatloaf on a large baking pan and form using your hands into a “loaf” shape.

Bake at 350˚F for 60-65 minutes or until cooked through.

Halfway through cooking, brush the loaf with the ketchup mixture.

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