Prep 30 mins
Cook 45 mins
Ever been in that place where you have a fridge full of odds and ends and need to make a meal? This "use it up" creation came out honoring all of the bits and pieces that went into it and tasting pretty darn good too.
- 2 tablespoons olive oil
- 1 teaspoon olive oil
- 1 medium yellow onion, chopped
- 1 cup cremini mushroom, small-diced (or button mushrooms)
- 2 large garlic cloves, finely chopped
- 4 ounces white bread, cut into 2-inch pieces (about 2-1/2 cups of Italian or French)
- 1 cup whole milk
- 3⁄4 lb Italian sausage (sweet or hot- bulk or skin removed sausages)
- 1 3⁄4 lbs ground beef
- 2 large eggs
- 2 lightly packed tsp lemon zest, finely grated
- 2 tablespoons chopped fresh basil (1 tsp dried)
- 2 tablespoons chopped fresh thyme (1 tsp dried)
- 2 teaspoons garam masala (or any mixed spice you like)
- 1 tablespoon Worcestershire sauce
- kosher salt
- fresh ground black pepper
- 9 slices sliced bacon
- Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.Transfer to a large bowl and let cool until warm.
- In a shallow dish that holds it in a single layer, soak the bread piece's in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop, or break into small pieces, and add to the bowl with the onion mixture.
- Place a rack in the center of the oven and heat the oven to 375 degrees F.
- Add the beef, sausage and eggs to the onion mixture. Scatter the lemon zest, basil, thyme, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoons pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
- Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
- Bake 40 to 55 minutes.
- Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes, but watch it carefully. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4 - to 1-inch-thick slices.
Okay... I was skeptical of this recipe. The ingredient list was so long and looked daunting, but I figured that I've been making meatloaf for 30+ years (since I first started living on my own), and I was stuck in a rut! "Thank you" isn't enough to express my gratitude to "looking outside of the box" (so to speak). This turned out to be a pleasant surprise for my whole family. I did alter a bit, but that is the whole point of a "use what you have" recipe, right? I used 2 lbs ground beef, 1/2 lb Italian sausage, 1 can of Cream of Mushroom soup with a splash of milk (to replace the fresh shrooms and milk, since I didn't have any real shrooms in the house), no Kosher salt (since the bacon was on there), a half of chopped green bell pepper that was wilting away, and I used the dried herb options (along with all the other the listed ingredients). But, I didn't have a clue as to what "Garam Masala" was (and I was just too lazy to investigate)... so I skipped it! All is good. Fantastic meal we had tonight. Served this with cheesy broccoli and dinner rolls. Thank you for posting a fresh view on what to do with an "old classic", and clear out your fridge at the same time. Made for PRMR - Spring 2013
Garam Masala? Really? Well, I am in a rut with my old meatloaf recipe so I will give it a try.
This is a fantastic meatloaf, Annacia! I'm throwing out all of my other meatloaf recipes, and I'm not kidding! Such huge flavors happening in there -- I love the addition of garam masala, the fresh lemon zest, and of course -- the bacon! I made it exactly as written and didn't change a thing. Thanks for sharing your great recipe!