New York meatloaf

Tamara West

This simple recipe is a winner as the smell in the kitchen when it is cooking verifies. Use any remaining meatloaf in sandwiches tomorrow.

Ingredients

10 g	Dried porcini mushrooms (Main)
2 Tbsp	Olive oil
50 g	Butter
1	Onion, chopped
2	Garlic cloves, finely chopped
350 g	Button mushrooms, roughly chopped (Main)
¾ cup	Breadcrumbs, fresh and coarse
½ cup	Chicken stock
750 g	Beef mince, use premium beef mince (Main)
3	Eggs
½ cup	Chopped parsley
2 tsp	Thyme leaves, picked
2 Tbsp	Dijon mustard
1 tsp	Salt
½ tsp	Freshly ground black pepper, or more to taste

Directions

1. Heat the oven to 170C. Line a 21cm x 10cm loaf tin with baking paper.
2. Cover the porcini mushrooms with warm water and set aside to soak for 10 minutes. Drain and chop.
3. Melt 1 Tbsp of the olive oil and 25g of the butter in a large frying pan over a low heat. Add the onion and garlic and cook until soft, but not coloured, about 10 minutes. Tip out onto a plate and set aside to cool.
4. Melt the remaining oil and butter in the frying pan. Add the chopped fresh and porcini mushrooms and cook over a medium heat until all the liquid has evaporated, about 8-10 minutes. Leave to cool.
5. Meanwhile, soak the breadcrumbs in the stock to moisten them.
6. In a large bowl, combine the beef, eggs, herbs, Dijon mustard, salt, pepper breadcrumbs and the cooled onions and mushrooms. Mix well to combine.
7. Spoon into the loaf tin, pressing down as you go. Cover with baking paper and tinfoil and place in the oven. Cook for 1 ½ hours or if you insert a skewer into the centre of the meatloaf, the juices should run clear.
8. Serve hot with new potatoes, salad and chutney. A slice of buttered bread is good too.