My oven has been going nonstop today. Bjorn and I leave tomorrow with our daughter. We are taking her to Southern Oregon University to register for her first semester of college this fall. The boys are staying here to house sit and take care of the dogs. I have been spending today cooking some items that they can heat up for dinner. Besides a batch of spaghetti sauce, this meatloaf will be good for a quick dinner or sandwiches at lunch.
Serves 6-8
2 pounds of ground meat
1 mediums sized onion, peeled and cut into chunks
8-10 oz of sliced mushrooms
1 handful of fresh Italian parsley leaves
6 sprigs of thyme, remove the leaves
1/3 cup Worcestershire sauce(the thick variety)
2 tablespoons Montreal Steak Seasoning
4 slices of bread
2 cloves garlic
3 eggs
Preheat oven to 350. Put the bread in a food processor and process into crumbs. Empty processor bowl into a large mixing bowl. Into the food processor add the mushrooms,onion,garlic, parsley and thyme leaves. Process until finely ground. Empty into mixing bowl. To the bowl add the ground meat, worcestershire sauce, eggs,and Montreal Steak seaoning. Mix until well combined. Form the meat mixture into football shapes. You should get 6-8 mini meatloaves out of this You can either us foil, parchment paper or a slilpat(see photo to the left).This will allow more even cooking and any fat will drain away from the meat. Place in heated oven and bake for 30 minutes. At minute 20, remove the meatloaf from the oven and pour the sauce over the top. Return to oven and finish baking. Let matloaf rest about 10 minutes before serving.
Sauce
1/4 cup steak sauce(I like A1)
1/2 cup ketchup
1/2 teaspoon pepper
Mix together in a small bowl. If you want to try something a little different, bbq sauce also makes a great topping.
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