New York meatloaf
for 8 people
This simple recipe is a winner as the smell in the kitchen when it is cooking verifies. Use any remaining meatloaf in sandwiches tomorrow.
Ingredients
| 10 g | Dried porcini mushrooms (Main) |
| 2 Tbsp | Olive oil |
| 50 g | Butter |
| 1 | Onion, chopped |
| 2 | Garlic cloves, finely chopped |
| 350 g | Button mushrooms, roughly chopped (Main) |
| ¾ cup | Breadcrumbs, fresh and coarse |
| ½ cup | Chicken stock |
| 750 g | Beef mince, use premium beef mince (Main) |
| 3 | Eggs |
| ½ cup | Chopped parsley |
| 2 tsp | Thyme leaves, picked |
| 2 Tbsp | Dijon mustard |
| 1 tsp | Salt |
| ½ tsp | Freshly ground black pepper, or more to taste |
Directions
- Heat the oven to 170C. Line a 21cm x 10cm loaf tin with baking paper.
- Cover the porcini mushrooms with warm water and set aside to soak for 10 minutes. Drain and chop.
- Melt 1 Tbsp of the olive oil and 25g of the butter in a large frying pan over a low heat. Add the onion and garlic and cook until soft, but not coloured, about 10 minutes. Tip out onto a plate and set aside to cool.
- Melt the remaining oil and butter in the frying pan. Add the chopped fresh and porcini mushrooms and cook over a medium heat until all the liquid has evaporated, about 8-10 minutes. Leave to cool.
- Meanwhile, soak the breadcrumbs in the stock to moisten them.
- In a large bowl, combine the beef, eggs, herbs, Dijon mustard, salt, pepper breadcrumbs and the cooled onions and mushrooms. Mix well to combine.
- Spoon into the loaf tin, pressing down as you go. Cover with baking paper and tinfoil and place in the oven. Cook for 1 ½ hours or if you insert a skewer into the centre of the meatloaf, the juices should run clear.
- Serve hot with new potatoes, salad and chutney. A slice of buttered bread is good too.