Ultimate Meatloaf
This Ontario twist on a classic meatloaf is perfect for a weeknight family dinner. Serve with seasonal roasted squash or traditional mashed potatoes, for the perfect comfort food pairing.
Preheat oven to 350°F (180°C).
In a medium skillet, heat oil over medium high heat. Add onion and cook until soft, about 5 minutes. Stir in mushrooms and cook until golden and liquid has been absorbed, about 5 minutes. Add garlic and cook 1 minute. Set aside to cool.
In a large mixing bowl, combine pork, veal, lamb, ketchup, walnuts, Dijon, Worcestershire, breadcrumbs, egg, salt, pepper, parsley and cooled onion mixture. Mix just to combine, do not overwork or meatloaf will become too dense.
On a foil-lined baking sheet, shape meat mixture into a large oval loaf. Wrap loaf with strips of bacon, tucking in ends under loaf.
Bake in the centre of oven until cooked through, about 50 to 60 minutes (a thermometer should read 160 F [70 C]). Remove from oven and let rest 10 minutes before slicing. Serve with Creamy Horseradish Sauce (recipe follows).
Makes 6 servings
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Ingredients
Directions
Preheat oven to 350°F (180°C).
In a medium skillet, heat oil over medium high heat. Add onion and cook until soft, about 5 minutes. Stir in mushrooms and cook until golden and liquid has been absorbed, about 5 minutes. Add garlic and cook 1 minute. Set aside to cool.
In a large mixing bowl, combine pork, veal, lamb, ketchup, walnuts, Dijon, Worcestershire, breadcrumbs, egg, salt, pepper, parsley and cooled onion mixture. Mix just to combine, do not overwork or meatloaf will become too dense.
On a foil-lined baking sheet, shape meat mixture into a large oval loaf. Wrap loaf with strips of bacon, tucking in ends under loaf.
Bake in the centre of oven until cooked through, about 50 to 60 minutes (a thermometer should read 160 F [70 C]). Remove from oven and let rest 10 minutes before slicing. Serve with Creamy Horseradish Sauce (recipe follows).
Makes 6 servings