2937 Ratings

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Nutritional Information
Nutrition information not available
Recipe Courtesy of Reasor's
  • 2 tablespoons Unsalted Butter
  • 1 1/4 cups Onion, finely diced
  • 1 1/4 cups Portobello or Desired Mushrooms, finely chopped
  • 1/2 cup Celery, finely diced
  • 1/2 teaspoon Dried Thyme
  • 1 teaspoon Garlic, finely chopped
  • 1/2 cup Carrots, grated
  • 1 cup Fresh Bread Crumbs
  • 1/2 cup Half-and-half or Milk
  • 2 Eggs
  • 1 1/2 pounds Ground Chuck
  • 1/2 pound Ground Pork
  • 4 Slices Bacon, finely chopped
  • 1 3/4 teaspoons Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/2 cup Ketchup
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Cider Vinegar

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  1. Preheat oven to 350°F. In large skillet heat butter until melted and foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.
  2. Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into paste; add garlic. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely. Meanwhile, soak bread crumbs in half-and-half; lightly beat in eggs.
  3. In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture. Sprinkle the 1-3/4 teaspoons salt and the pepper. Using hands, mix until well blended.
  4. Turn mixture into rectangular baking dish. Using hands, shape into a 9x5-inch loaf. Make shallow indentation around sides.
Servings: 8
Cook Time: 60 minutes
Notes: For Ketchup Topping: Combine ketchup, brown sugar, and vinegar. Spoon over top of meatloaf. Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees F. Let rest 10 minutes before slicing.