THE MEATLOAF
This recipe adds mushrooms to the mix and elevates meatloaf to new heights!!!
If you are not a mushroom fan, fear not, they add moisture to the loaf but you cannot taste them. Flavorful, moist and just heavenly.
It works well with any kind of meat: I make it routinely with turkey, elk, venison or yak!
Ingredients
4 ounces mushrooms (shitake, crimini, button…)
1 shallot (onion works too)
1 medium carrot
2 stalks of celery
1 garlic clove
1 tablespoon oil
3/4 tsp salt
1/2 teaspoon ground black pepper
3 tbsp tomato sauce or 3 tsp tomato paste
2 slices of sandwich bread (Dave’s Killer is my fave)
1/4 cup milk (any)
2 eggs
Version 1 - turkey:
1 lb ground turkey (92% lean)
Version 2 - game meat:
If using yak: season with 1 tsp ground fennel seed
If using venison or elk: omit garlic and season with 1 tsp ground coriander and 1/2 tsp ground rosemary
Preheat oven to 400F. Lightly oil a loaf pan (or rimmed baking sheet) or line it with parchment paper.
Put 2 slices of bread in a bowl, and pour the milk over them. Let it soak.
Crimini and button mushrooms will get lost in the flavor of the meatloaf. Use shitake mushrooms if you want to taste them in the final product.
Put mushrooms and all vegetables in a food processor or chop them all small.
Heat tbsp oil in a skillet and sauté the mushroom veggie mix until soft.
Crumble up the milk-soaked bread, and add to it the meat, seasonings and eggs. Mix well. Add sautéed mushroom/veggies mix.
Add mix to a loaf pan. (I like lining mine with parchment paper.)
Spread tomato paste/sauce on top of your meatloaf. Or ketchup. I like the umami of the tomato paste the best.
Bake for 45 min at 400F. The thermometer should read 170F.
Let rest for at least 5 min before slicing.
Enjoy!