One of Mr.JMM’s favorite dishes is meatloaf, it’s definitely not one of mine but I make it every now and then for him because I know he really likes it. I wanted to come up with a version that was lower in sodium but still moist and full of flavor.
I had some leftover mushrooms in the fridge from a previous meal and wanted to use them up so I decided to add them for extra moisture.
I also swapped out traditional bread crumbs which are loaded in salt for the Panko version which has significantly less sodium.
I topped it off with a sweet and tangy glaze using the leftover tomato paste. the result was a very moist meatloaf that was full of flavor in every bite.
Super Moist Meatloaf
1 yellow onion chopped
6 Baby-Bella mushrooms stems removed and chopped (white button will work too)
2-3 tbsp olive oil for sautéing mushrooms and onions
1lb ground beef
1/2 cup panko bread crumbs
1/2 tsp garlic powder
1 tbsp tomato paste
1/8 tspn thyme
4 splashes of Worcestershire sauce
salt and pepper to taste
For The Glaze:
Remaining can of tomato paste
1/4 cup water
3 splashes of Worcestershire sauce
1/2 tsp onion powder
2 tbsp brown sugar
Preheat oven to 375.
Cover a cookie sheet with foil and spray lightly with cooking spray, set aside.
Saute chopped onions until translucent remove from pan and let cool in bowl your making meatloaf in.
Saute the mushrooms until tender and place in bowl to cool.
Once mushrooms and onions are cooled add in ground beef, bread crumbs, garlic powder, tomato paste, thyme, Worcestershire sauce, egg, salt and pepper.
Mix all the ingredients together just enough to incorporate everything. Be careful not to over mix, it will make the meatloaf tough.
Pour contents of bowl onto prepared cookie sheet and shape into a loaf.
Set aside and make the glaze.
In a small bowl whisk together the rest of the 8oz can of tomato paste, water, Worcestershire sauce, onion powder and brown sugar.
Spoon over the meatloaf and spread around the top like your icing a cake.
Bake @ 375 for 1 hour.
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