“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.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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