Prep 20 mins
Cook 45 mins
Another from Chef Angie (I really just secretly wanted to know the nutritional content in this)
- 2 large white onions
- 1⁄3 cup vegetable oil, divided use
- 1⁄4 cup ketchup
- 1⁄4 cup Coca-Cola
- 1 large portabella mushroom cap
- 1⁄2 cup white mushroom, sliced
- kosher salt
- black pepper
- 1 1⁄2 lbs ground beef
- 1 ounce roasted garlic paste (see recipe)
- 2 eggs
- 1 cup unseasoned breadcrumbs
- 3⁄4 cup romano cheese
- 1⁄2 cup mild cheddar cheese (1/4-inch cubes)
- parchment paper
- caramelized onion guinness demi-glace (see recipe)
- Make the garlic purée and set aside.
- Caramelize the white onions (sliced thinly) in 2 tablespoons vegetable oil over low heat until they reach a deep golden brown color. Set aside 1/2 cup for the meat mix and 1/2 cup for the demi glace you’ll make later (see recipe).
- Next, in a small sauté pan combine ketchup and coke, whisking together over low heat. Reduce this mixture by half, remove from heat and allow to cool.
- In a large sauté pan, add 2 tablespoons vegetable oil and allow to warm over low heat. Add both types of mushrooms and a touch of salt and pepper to taste. Cook until the mushrooms are soft, allow to cool, and then add mushroom mix to coke and ketchup mix.
- In a large metal mixing bowl combine ground beef with mushroom coke/ketchup mixture, and all remaining ingredients — egg, bread crumbs, Romano and Cheddar cheese and 1/2 cup caramelized onions and the garlic purée.
- Portion mixture into four equal football-shaped loaves. Bake on parchment-lined sheet pan for 15 minutes at 350 degrees.
- Reduce temperature to 250 degrees for 30-45 minutes or until internal temperature reaches 155 degrees.
- To assemble: Slice each of the four mini meatloaves in three pieces and serve over red bliss mashed potatoes. Top this with the demi glace.