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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 Kittencal's Seasoned Dry Italian Breadcrumbs, if you are using this recipe for breadcrumbs reduce the Parmesan cheese to 1/4 cup and omit the thyme. Ingredients:
4 tablespoons butter (can use less butter if desired) |
2 cups sliced fresh mushrooms |
1 medium onion, finely chopped |
1 -2 tablespoon fresh minced garlic (or to taste) |
1 small red bell pepper, seeded and finely chopped |
1 teaspoon dried thyme |
1/2 teaspoon crushed red pepper flakes (optional or adjust to heat level, we like spicy so use lots!) |
1 1/4 lbs lean ground beef |
1 1/4 cups italian seasoned breadcrumbs |
1/2 cup grated parmesan cheese |
1/2 cup plain yogurt |
1 large egg, slightly beaten |
1/4 cup ketchup or 1/4 cup chili sauce |
1 tablespoon worcestershire sauce |
8 ounces cheddar cheese, finely diced |
1 teaspoon season salt (or to taste, i use seasoned salt) |
1 teaspoon 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.
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