Sundried Tomato Meatloaf

 

I got this recipe from my other Mother, Theresa. Mother Theresa – haha.

When I going to school in Ottawa I lived with an amazing family who had a very distant relation to my family. These people were/are amazing. So kind, giving and selfless. I will never be able to say enough good things about them.

Every single night we would have a four course dinner –  we started the meal with homemade  soup. Never from a can. We would then have our main consisting of a starch, protein and vegetable then have a salad to round out the meal. We would finish with a dessert of some sort – it could be something as simple as yogurt, but it was something.

Theresa worked full time, would come home and pump out these meals every single night. There would be nights I would make dinner for the family and I would try to uphold the tradition of the soup, (homemade – of course) a main and a salad. It was time consuming and difficult. Theresa would produce these meals like it was no big deal, she made it look easy and effortless.

This meatloaf is good. Great flavor and moist. I love it, Scott loves it and the dog would like to love it.

Sun Dried Tomato Meat Loaf

1 tbsp (15 mL) vegetable oil
1-1/2 cups thinly sliced shiitake mushrooms or white mushrooms
1/2 cup minced onions
1 stalk celery , finely chopped
2 cloves garlic , minced
2 tbsp balsamic vinegar or wine vinegar
1 egg
1/2 cup dry breadcrumbs
1/3 cup chopped drained oil-packed sun-dried tomatoes
1/2 tsp dried thyme
1/4 tsp each salt and pepper
1 lb lean ground beef or lean ground pork
Topping:
3 tbsp chili sauce  or ketchup
1 tbsp Dijon mustard
1/4 tsp dried thyme  

In skillet, heat oil over medium-high heat; fry mushrooms, onion, celery and garlic, stirring occasionally, until softened, about 5 minutes. Stir in vinegar; cook until evaporated, about 30 seconds. Let cool slightly.

Meanwhile, in large bowl and using fork, beat egg; blend in bread crumbs, tomatoes, thyme, salt and pepper. Mix in mushroom mixture and pork. Pack into 8- x 4-inch (1.5 L) loaf pan, mounding top.

Topping: In small bowl, combine chili sauce, mustard and thyme; spread over loaf. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Bake in 350°F (180°C) toaster oven until meat thermometer registers 170°F (75°C), 45 to 50 minutes. Let stand for 5 minutes. Drain off fat.

I have never used the topping, I find it has plenty of flavor without it.
*Recipe originally from Canadian Living magazine.

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