Mo's Meatloaf
"MO is for mushrooms and onions. Canned mushrooms and the liquid were used because together they provide a natural source of flavor enhancement similar to MSG. The catsup, is of course optional, but it does add a desirable sweetness. Cooking is a creative sport. This recipe will serve four people, or one solo meal and enough cold meatloaf to make several more lunches."
photo by Bergy
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb ground beef
- 1 (7 ounce) can sliced mushrooms (and the liquid)
- 1⁄2 cup onion, diced fine
- 1 cup breadcrumbs
- 1 egg
- 1⁄2 cup tomato sauce
- 1⁄2 teaspoon garlic powder
- 1⁄4 cup catsup (optional)
directions
- Preheat oven to 350°F.
- Mix all the ingredients, except for the catsup, together in a large bowl.
- Bake in a loaf pan for 1 hour and 15 minutes at 350°F.
- The internal temperature should reach 165°F when done.
- Pour catsup on top immediately, and then let the meatloaf rest for at least 5 minutes before serving.
- If leftovers are desired, remove excess liquid from the loaf pan, and refrigerate, covered for up to 4 days.
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Reviews
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I love this meatloaf. Marks does too. I followed the recipe and I just love it. It is moist and good flavor. Best of all I did not pick up the salt shaker at all. I think we have a winner here. We will be making this again. Thank You for a a great recipe. Hugs -
This was good I added a cup of parm. cheese cause thats how I like my meat TY for the post will use again -
I made this meatloaf tonight and chose this meatloaf (versus the hundreds of other meatloaf recipes on Zaar) based on two things: 1) Bergy's pictures and 2) We LOVE mushroom and onions! If you like mushroom's and onions, you'll love this recipe. Great flavor, easy to make and very moist. I did have a hard time cutting mine without it falling a part, but I think if we would have let it cool a bit longer, I wouldn't have had that problem. Great recipe! Thanks for sharing it! -
Excellent meatloaf - lovely moist texture that can be sliced without falling apart. I doubled the recipe with no problem except I had a bit too much meat for my pan size so I have made 3 hamburger patties and will try one for my Saturday night burger. This larger loaf took 90 minutes to reach the 165 desired temperature. I have frozen serving sized pieces for future easy dinners. Thanks Bill when I see your name on a recipe I know I can rely on it — posted Oct 14, 2004 Added comments: I made a hamburger last night with one of the frozen patties it was delicious topped with tomato sweet onion, mushrooms, cheese and Denzils Peachs 'n scream hot sauce. great flavor However this is a fall apart burger patty so it takes careful handling and you have to watch that you do not burn it. I say go for it for the flavor but not ease of handling. I am happy I had left over meat. This recipe is best as it is intended as a super meatloaf. Thanks again Bill
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This is a wonderful flavorful meatloaf.Very moist.I served it with a simple green salad and garlic bread.Yum Thank You
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RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
