“The meat loaf that made my boyfriend propose uses beef, veal, and Italian sausage.” - by JESSCAT
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat. Cook and stir the onion, bell pepper, and mushrooms in the butter for 2 to 3 minutes; stir in the garlic, diced tomatoes, oregano, basil, ground mustard, curry powder, and red pepper; continue to cook until the onions are translucent and the mushrooms are golden brown, about 5 minutes; set aside.
- Combine the beef, veal, sausage, egg, 3 tablespoon Worcestershire sauce, 1/4 cup ketchup, mustard, and teriyaki in a bowl; mix gently with your hands. Fold in the mushroom mixture and breadcrumbs. Shape the resulting mixture into a loaf and move to a baking dish. Lay the bacon slices on top of the loaf.
- Bake in preheated oven for 45 minutes.
- While the meat loaf bakes, prepare the glaze by whisking together the 1/3 cup ketchup, 1/4 cup Worcestershire sauce, and yellow mustard in a bowl. Pour the glaze over the loaf and return to oven for another 10 minutes. Allow meat loaf to rest for 5 minutes before serving.
Nutrition
Amount Per Serving (6 total)
- Calories
- 516 cal
- 26%
- Fat
- 31.5 g
- 48%
- Carbs
- 31.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
mrs. kosmos
"This rating is based on changes I made to the recipe, not the recipe as written. I cooked the bacon first, then removed from pan and drained most of the fat. I left about 1 T of fat to cook veggies in..." See more instead of butter. I reduced the diced tomatoes to only 1 C. Used 1.5 lbs of lean ground beef and omitted the veal and sausage. Mixed the cooked bacon in with the meat along with the egg and condiments. I reduced the spicy mustard to 1 T only because I ran out. Next time I make this, i will not bake the glaze on, I will use it as a sauce on top when serving. The sauce is yummy and I wish it was more evenly disbursed over the meat. Also, the sauce made draining the fat off the meatloaf difficult. Every time I tipped the pan to drain the fat, sauce would fall off and splatter, making a huge mess."
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