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Ingredients
- 4cloves garlic, chopped fine
- 4tablespoons olive oil
- 2medium onions, chopped fine
- Salt and pepper
- 1½large portobello mushroom caps, chopped fine
- 1green pepper, chopped fine
- 2pounds ground beef
- 1pound ground pork or sausage meat
- 1cup unflavored bread crumbs
- ½teaspoon onion powder
- 1teaspoon Dijon mustard
- ½teaspoon Cajun seasoning
- ⅓cup Parmesan cheese, grated
- 4tablespoons ketchup
- 1tablespoon mayonnaise
- 2tablespoons whipped cream cheese
- 3eggs
- ½pound bacon
Nutritional analysis per serving (8 servings)
759 calories; 58 grams fat; 20 grams saturated fat; 1 gram trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 40 grams protein; 700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Saute garlic in 2 tablespoons of oil till lightly brown and onions till translucent. Remove to a bowl. Add a dash of salt and pepper.
- Step 3
Saute mushrooms in the remaining oil until water is released, about two minutes, and remove them to the bowl. Add more salt and pepper.
- Step 4
In a bowl, place everything except the eggs and bacon. Paw at it with two forks, combining thoroughly but not overmixing.
- Step 5
Mix in the eggs and the ingredients of the first bowl.
- Step 6
Bake in the oven for an hour.
- Step 7
Midway through the baking time, saute the bacon till half-cooked, then adorn the meat loaf with it and finish cooking.
Private Notes
Comments
It’s good! Doubled the seasoning or at least 1.5 on the mustard, mayo, used regular cream cheese, one tsp Emeril’s seasoning. Used a red pepper and sautéed it with the onions. Six cloves of garlic. 8 oz of regular mushrooms. Used the cuisinart for fine chop.
I made this meatloaf for a very picky meatlover. I omitted the bacon and garlic, and reduced the onion by half. It was flavorful and moist—easily the best meatloaf I have ever made (and I have made a number of different recipes). This was the best.
Um, the cooking instructions are lacking in this one - what, exactly, am I supposed to bake it in?! A loaf pan- what size? Mounded on a half-sheet?
Made this meatloaf exactly as written. So delicious and flavorful. The mushrooms and seasonings plus the two cheeses really made this recipe a repeat. The total time is a bit off. I took at least an hour just prepping (I'm slow though) and the cooking was closer to an hour & a half to bring the meat to the correct temperature for safety.
I am glad I am not the only one confused by the recipe as written, but I have now made this many times and our family loves it. I have baked a few different ways. I I have done it in a 9x14 pyrex and that worked just fine. I prefer making a big mound (maybe 2 1/2 inches tall, square shaped, and basket weaving the bacon when we have company or want left overs. I have also split it in half, lined two loaf pans with parchment paper, baked one and froze the other. To cook the frozen one let it defrost for a day in the fridge and don’t for get to add bacon. Addressing the green peppers concern that had popped up, I just mixed them in raw when told to mix all remaining ingredients together. They cook just fine in the meatloaf.
This was the best meatloaf I have ever eaten. Delicious. I just didn’t par-cook the bacon and add it later in cooking. Lattice raw bacon atop the loaf in the beginning. Mound the meat in a baking pan. No need for a loaf pan.