Daves Meatloaf With Mushrooms And Munich Dark Harpoon Beer From Recipes

MUSHROOM AND PROVOLONE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

NEW CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
• In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
• In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
• Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
• Serving Size: one 1-inch thick slice

MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees.
• Pour the oil into a sauté pan and set over medium-high heat.
• Add the onion and garlic and saute until translucent, about 5 minutes.
• Remove from heat and allow to cool.
• In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
• Place the ground meat into another bowl and pour the egg mixture over the meat.
• Add the saltines, parsley, onion, and garlic to the bowl.
• Season with salt and pepper.
• Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
• Transfer to a cookie sheet and form into a loaf.
• If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
• Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
• If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
• Remove from the oven and set aside to rest for 5 minutes.
• Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
• Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and sauté until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
• Serve in a sauceboat.

MOM'S 'BEST EVER' MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, bread crumbs, 1/2 can golden mushroom soup, egg, dried minced onion, and salt together in a bowl until smooth; shape into an 8x4-inch loaf and move to a baking dish.
• Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Stir remaining soup with hot water in a saucepan; bring to a simmer. Ladle soup mixture over meatloaf.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
• Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

CLASSIC MEATLOAF WITH MUSHROOMS

Steps:

• Place the butter in a frying pan over medium-high heat; add in the thyme sprigs.
• When the pan is hot and the butter has melted, add in the mushrooms.
• Sauté until browned and until the mushrooms have given off their water; season with salt and pepper.
• Set aside to cool and discard the thyme sprigs.
• Preheat your oven to 375.
• In a large mixing bowl pour some Luke warm water over the bread slices and let the bread soak in the water; leave enough water to cover the bread.
• After the bread has completely softened and absorbed the water, drain the water out of the bowl and gently squeeze the excess water out of the bread.
• When you're left with soaked bread only, add the onion, ground beef, egg, garlic, Dijon mustard, the 1 tsp of salt and the ½ tsp of pepper to the bowl; mix well using your hand, stop mixing when everything has come together smoothly.
• When the meat mixture has come together, mix in the mushrooms.
• Transfer to a standard-sized, nonstick loaf pan.
• Bake for 45 minutes, until the meat is cooked through.
• Once out of the oven, drain off the excess fat and liquid.
• Turn the heat on the oven to 425 and then return the pan to the oven for another 5 minutes, just to create a yummy crunchy crust.
• Serve immediately or at room temperature.

DAVE'S MEATLOAF WITH MUSHROOMS AND MUNICH DARK HARPOON BEER FROM

Steps:

• Heat beer and beef stock to a boil in a small pot. Take the pot off the heat and add the mushrooms. Allow mushrooms to steep for 30 minutes. Strain mushrooms and reserve mushroom/beef/beer broth. Roughly chop the mushrooms.
• Preheat oven to 425°F Put ground beef and pork in a mixing bowl.
• Heat butter in a small skillet and add the onions. Cook, stirring, until onions have wilted. Add the mushrooms and continue cooking for 3-4 minutes. Season with salt and pepper, cook for an additional minute and remove from heat. Let cool briefly and add the onion and mushroom mixture to the meat.
• Add the mushroom/beef/beer broth, eggs, bread crumbs, parsley, chopped thyme, and salt and pepper. The mixture should feel very moist, if it feels dry, pour in some additional beer. Do not over-mix. Pack into a 2½ by 4½ by 8½ inch loaf pan and bake for 40 minutes.
• While meatloaf is cooking, prepare the glaze by mixing together the ketchup, honey, and mustard until well incorporated.
• Remove from the oven and add glaze to the top of the loaf. Return to the oven and bake an additional 5-10 minutes until glaze has browned.
• Remove the meatloaf from the oven and allow to rest at least 20 minutes. Pour out any rendered fat from the pan, slice and enjoy with your favorite Harpoon beer.
• Boston based Sebastians also recommends that this dish makes a great sandwich!