11-17-14 excellent, could have been a little more firm but great flavor, i used 1 lb buffalo 4 oz lean hb
A friend gave me this recipe for a full-flavored and textured meatloaf that prompted me to toss out my old standby recipe and keep this Cadillac of meatloaves. The yogurt is the secret ingredient! To save time you can sauté the mushroom/onion mixture a day in advance and refrigerate.
4 Tbs. butter (can use less butter if desired)
2 C. sliced fresh mushrooms
1 small onion, finely chopped
1-2 Tbs. fresh minced garlic (or to taste)
1 small red bell pepper, seeded and finely chopped
1 tsp. dried thyme (can use more)
1 1/4 lb. lean ground beef
1 1/4 C. Italian seasoned breadcrumbs
1/2 C. grated parmesan cheese
1/2 C. plain yogurt
1 large egg, slightly beaten
1/4 C. ketchup or chili sauce
1 Tbs. Worcestershire sauce
8 oz. cheddar cheese, shredded or finely diced
2 tsp. season salt (or to taste)
1-2 tsp. black pepper (or to taste)
Set oven to 350 degrees. Lightly grease a 9x5-inch loaf pan. In a skillet melt butter over medium heat, add in mushrooms, onion, red bell pepper, garlic and thyme; sauté for about 6 minutes, then transfer to a large bowl. Add in all remaining ingredients; using clean hands mix thoroughly. Place mixture into the prepared loaf pan, then place them onto a baking sheet to catch any spills. Bake for 50-60 minutes. Using 2 forks remove the meatloaf from the pan. Let rest 5-7 minutes before slicing.
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