Umami Meatloaf with Red Pepper Tomato Sauce
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
55
minutesMeatloaf Sauce
2 Tablespoons extra virgin olive oil
2 lg shallots, chopped (about 3/4 cup)
2 cups chopped plum tomatoes, 1 can (28oz)
1 cup chopped jarred roasted red bell peppers
1/4 cup red wine vinegar
2 Tablespoons light brown sugar
1 teaspoon salt
6 Tablespoons water
- Meatloaf
2 lbs 85%lean ground beef
2 teaspoon kosher salt, divided
2 Tablespoons olive oil
1 yellow onion, finely chopped
3 cups chopped shiitake, thinly sliced
1 fresno chili, minced (1 Tablespoon)
2 Tablespoons Worcestershire sauce
1 Tablespoon soy sauce
1 Tablespoon white miso
1/2 cup milk
1 lg egg
1 cup day-old fresh breadcrumbs
3/4 teaspoon black pepper
1/4 cup finely chopped fresh parsley
Directions
- Sauce: Heat oil in a medium saucepan, over medium heat. Add shallots, cook stirring often, until translucent, about 3 minutes. Add tomatoes, peppers, vinegar, sugar, and salt. Cook, stirring often, until tomatoes break down, liquid evaporates, and mixture becomes a deep red paste, about 25 to 30 minutes. Remove 1/4 cup tomato mixture, and set aside. Transfer remaining mixture to a food processor and add water, 1 to 2 Tablespoons at a time and up to 4or 5 Tablespoons. Pulse until it makes a thick sauce. Transfer sauce to a bowl, thin further with 1 Tablespoon water. Set aside until ready to use.
- Meatloaf: Place the beef in a large bowl, and sprinkle with 1 teaspoon salt.Set at room temp for 30 min.
- Preheat oven to 350. Line a rimmed sheet pan with foil and 2 pieces of parchment paper. Heat a lg nonstick skillet over medium. Add oil and onions, cook, stirring occasionally until softened about 3 minutes. Add mushrooms and chile: cook, stirring often until mushrooms are tender and golden brown about 15 to 20 minutes. Stir in Worcestershire sauce, soy sauce, miso, and remaining 1 teaspoon salt and combine. Add the contents to a food processor and pulse until finely chopped, 8-10 pulses. NOT PUREED.
- Whisk together the milk and egging a medium bowl. stir in the breadcrumbs and fresh black pepper. Mixture should resemble cornbread batter.
- Add the parsley, breadcrumb mixture, and mushroom mixture to the beef. Using gloved hands, mix well but do not over mix. Mound the meatloaf onto the prepared sheet pan and Spread reserved 1/4 cup of sauce all over. Bake until an instant read thermometer reads 160 at 50 minutes to 1 hour of cooking. Allow meatloaf to cool on counter lightly covered with foil.
- Cut into one inch thick slices and serve with remaining sauce. Sauce can be made 4 days ahead. and stored in an air tight container in the refrigerator. Reheat gently in oven or microwave. Cooled meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven.
- To make breadcrumbs: pulse torn day old bread in a food processor until crumbled. Remove crusts if to hard.
