Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Finely chopped mushrooms and grated provolone cheese add a rich, juicy texture to this meatloaf, adding a rich flavor. Before baking, the meatloaf is brushed with a ketchup-and-brown sugar glaze, which hardens in the oven to create a delicious crust. Hot meatloaf can be served as a main course with side dishes or as an appetizer, and when cooled, it's perfect for sandwiches and open-faced sandwiches.

Ingredients:

• 700 g of ground meat for meatloaf (equal parts ground beef, pork, veal, or ground turkey)
• 1.5 cups finely chopped champignons
• 1 tbsp. breadcrumbs
• 1 cup grated provolone cheese
• 2 tbsp chopped fresh parsley
• 2 large eggs, lightly beaten
• 1 medium onion, grated
• 1 clove garlic, minced
• 0.5 cups ketchup
• 1 tbsp + 1 tsp Worcestershire sauce
• 2 tsp light brown sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, minced veal, ground turkey, champignon mushrooms, provolone cheese, eggs, breadcrumbs, Worcestershire sauce, ketchup

We recommend

Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• In a large bowl, combine the ground meat with the mushrooms, breadcrumbs, grated cheese, parsley, eggs, onion, garlic, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Mix with your hands to evenly distribute all the ingredients.
Step 3
• Transfer the meat mixture to the prepared baking sheet and form it into a compact oval loaf measuring 22 x 12 cm. Bake for 30 minutes.
Step 4
• In a small bowl, combine the brown sugar, remaining 1/4 cup ketchup, and remaining 1 teaspoon Worcestershire sauce. Remove the meatloaf from the oven and brush the top and sides with the ketchup glaze.
Step 5
• Return to the oven and bake until the glaze begins to caramelize and a thermometer inserted into the center of the meatloaf registers 160°F (71°C), another 25 minutes. Let rest for 10 minutes, then slice and serve.

Votes: 1