This month I had a request for classic meatloaf … so I toyed with my
mom’s recipe and also added a bonus meatloaf recipe – Caramelized Onion and
Mushroom … be cause why not!
Meatloaf was a staple in our house growing up. It was made either for
Saturday or Sunday lunch with the obligatory mashed potatoes and green beans.
We had full meals for lunch those two days because my father was home on
weekends and what was cooked became leftovers for the week … for him to take to
wherever the most current job happened to be and for us at home.
A special treat to me was cold left over meatloaf made into sandwiches.
In those days we only had white bread in the house so that was the sandwich
base. One slice of bread was slathered with yellow mustard and the other with
mayo with a nice slab of meatloaf in the middle.
1 pound ground beef (more or less)
2 eggs well beaten
¾ - 1 cup of crushed saltine crackers (I used bread crumbs I make and
keep on hand) – some people use crumbled up bread – you decide!
¼ cup – about – heavy cream or half and half (you can use milk)
2 T white wine (my addition)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon of your favorite mustard
½ small onion chopped
½ green bell pepper chopped
½ red bell pepper chopped
1 can petite chopped tomatoes – I used the ones with onions addeD
I sautéed the onion and peppers the day before.
1. In a large bowl combine the ground beef, crackers or breadcrumbs,
beaten eggs, cream, wine, and seasonings. Of course you can use any seasonings
you choose, but for the classic meatloaf I always use salt and black pepper.
2. Mix these ingredients very well.
3. I divided this mixture in half to make the Caramelized Onion and
Mushroom meatloaf later.
4. Now is the time to add the onion and peppers you cooked earlier and
5. Add the 1 teaspoon of mustard and mix well.
6. Add about ¾ of the can of tomatoes at this point reserving the rest
to make a sauce later.
7. Preheat oven to 350 and place meatloaf mixture into a loaf pan or two
small loaf pans. Bake for 50-60 minutes until golden brown.
Mom always placed slices of green bell pepper on top as it cooked. We
did not put ketchup or some sauce on the meatloaf as it cooked … but do as you
Let sit for about 10 minutes prior to moving to a serving platter and
Onion and Mushroom Meatloaf
The reserved meatloaf mixture from the above recipe.
1 small onion caramelized
2-3 large Baby Bella mushrooms sliced and sautéed
1 tablespoon each mushroom and onion gravy mix
2 T white wine (or water)
Salt and Pepper for Seasoning
onions and sautee mushrooms as much as a day ahead of time. Reserve some onion
for the sauce.
gavy with white wine or water and mix into the meatloaf mixture.
about ¾ of the onions.
pan(s) ½ full and layer several mushroom slices on the meatloaf mixture.
filling the loaf pan with meatloaf mixture.
350 as above.
minutes before the meatloaf is cooked, layer several mushroom slices on the top
keeping 3-4 slices to use in the sauce.
As with the classic meatloaf, let sit for at least 10 minutes before
removing from the pan.
While the meatloaf is cooking make the appropriate sauce.
Add the reserved tomatoes to a small pan. Pour about 2 T white wine or
water over tomatoes and allow to simmer and thicken on medium low heat. As the
tomatoes cook down you may need to add more liquid of your choice until the
sauce is the consistency you like.
Onion and Mushroom Sauce:
2 T each mushroom and onion gravy mix
2-3 T white wine or water
Reserved onion and mushrooms
Add to a
small pan along with reserved onions, gravy mix and white wine or water.
medium low until the sauce thickens to your liking to use when serving the