The Cadillac of Meatloaf

Submitted by Kittencalrecipezazz

"The yogurt is the secret ingredient in this meatloaf! You can use a mixture of ground beef, veal and pork if desired. To save time you can saute the mushroom/onion mixture a day in advance and refrigerate. Also chili sauce or ketchup can be spread on top of the meatloaf before baking. For Italian-style breadcrumbs see recipe#203857, if you are using this recipe for breadcrumbs reduce the Parmesan cheese to 1/4 cup and omit the thyme."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 6

ingredients

• 59.16 ml butter (can use less butter if desired)
• 473.18 ml sliced fresh mushrooms
• 1 medium onion, finely chopped
• 14.79-29.58 ml fresh minced garlic (or to taste)
• 1 small red bell pepper, seeded and finely chopped
• 4.92 ml dried thyme
• 2.46 ml crushed red pepper flakes (optional or adjust to heat level, we like spicy so use lots!)
• 566.99 g lean ground beef
• 295.73 ml Italian seasoned breadcrumbs
• 118.29 ml grated parmesan cheese
• 118.29 ml plain yogurt
• 1 large egg, slightly beaten
• 59.14 ml ketchup or 59.14 ml chili sauce
• 14.79 ml Worcestershire sauce
• 226.79 g cheddar cheese, finely diced
• 4.92 ml season salt (or to taste, I use seasoned salt)
• 4.92 ml fresh black pepper (or to taste)

directions

1. Preheat oven to 350 degrees F.
2. Lightly grease a 9 x 5-inch loaf pan.
3. In a skillet melt butter over medium heat, add in mushrooms, onion, red bell pepper, garlic, thyme and if using, the chili flakes; saute for about 6 minutes, then transfer to a large bowl.
4. Add in all remaining ingredients; using clean hands mix thoroughly.
5. Place mixture into the prepared loaf pan, then place the onto a baking sheet to catch any spills.
6. Bake for 50-60 minutes.
7. Using 2 forks remove the meatloaf from the pan.
8. Let rest 5-7 minutes before slicing.

Reviews

[lilgg25]

This recipe was awesome!!! I reduced the cheese to 4 oz as well. I also added sliced lemons & roma tomatoes on top for extra garnish/flavor. The lemon on top is amazing!! My husband usually drenches his meatloaf with ketchup but he didn't add one drop to this meatloaf and he said it had so much flavor there wasn't any need to add ketchup.

 

[Larawithoutau]

This was wonderful....full of flavor. I cut the cheese to 4 oz. (I used provolone, that's what I had), used dried oregano instead of thyme, otherwise followed the recipe. Very moist & flavorful. Thanks for the post!!!

 

[Beth Brogan]

No shocker here - another winner from Kitten! DH and I love meatloaf and I'm forever trying new recipes. This rates right at the top. DH cannot tolerate mushrooms in any form, so I did have to omit those, but I added an additional 1/4 lb. ground beef and a bit more parmesan and breadcrumbs. I used chili sauce and did add a bit (not too much) chili sauce on top before I baked. I agree w/ a previous reviewer - this formed the most delicious sort of crispy exterior that I crave - had no problems slicing either. Served with au gratins and green beans. Will be made time and time again here!

 

[LucyS-D]

And I quote, "Sorry Honey, but this is waaay better than your usual meatloaf!" It was very moist and easy to slice without falling apart. My husband LOVED this, but I didn't really like that I could taste the cheddar and the thyme. The mushrooms were a terrific addition that I would have never thought of.

 

[bluemoon downunder]

KITTENCAL, I make meatloaf often and this recipe is one I'll now be making often. Fabulously flavoursome: a great blend of flavours. I also just love it that I never have to increase the garlic when I make your recipes! The only change I made was to omit the ketchup (which I don't like and never buy) and to slightly increase the yoghurt, something I've never added to a meatloaf. WOW! it certainly has to be the secret ingredient here! I used Greek yoghurt (pretty much the only yoghurt I ever buy). Thank you for sharing yet another fabulous recipe!