Oliver Clark's Meat Loaf
Published October 21, 2000
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 cloves garlic, chopped fine
4 tablespoons olive oil
2 medium onions, chopped fine
Salt and pepper
1 ½ large portobello mushroom caps, chopped fine
1 green pepper, chopped fine
2 pounds ground beef
1 pound ground pork or sausage meat
1 cup unflavored bread crumbs
½ teaspoon onion powder
1 teaspoon Dijon mustard
½ teaspoon Cajun seasoning
⅓ cup Parmesan cheese, grated
4 tablespoons ketchup
1 tablespoon mayonnaise
2 tablespoons whipped cream cheese
3 eggs
½ pound bacon
Nutritional analysis per serving (6 to 8 servings)
17 grams carbs; 209 milligrams cholesterol; 763 calories; 27 grams monosaturated fat; 6 grams polyunsaturated fat; 20 grams saturated fat; 59 grams fat; 1 gram trans fat; 2 grams fiber; 702 milligrams sodium; 40 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Saute garlic in 2 tablespoons of oil till lightly brown and onions till translucent. Remove to a bowl. Add a dash of salt and pepper.
- Step 3
Saute mushrooms in the remaining oil until water is released, about two minutes, and remove them to the bowl. Add more salt and pepper.
- Step 4
In a bowl, place everything except the eggs and bacon. Paw at it with two forks, combining thoroughly but not overmixing.
- Step 5
Mix in the eggs and the ingredients of the first bowl.
- Step 6
Bake in the oven for an hour.
- Step 7
Midway through the baking time, saute the bacon till half-cooked, then adorn the meat loaf with it and finish cooking.
Private Notes
Comments
I made this meatloaf for a very picky meatlover. I omitted the bacon and garlic, and reduced the onion by half. It was flavorful and moist—easily the best meatloaf I have ever made (and I have made a number of different recipes). This was the best.
It’s good! Doubled the seasoning or at least 1.5 on the mustard, mayo, used regular cream cheese, one tsp Emeril’s seasoning. Used a red pepper and sautéed it with the onions. Six cloves of garlic. 8 oz of regular mushrooms. Used the cuisinart for fine chop.
Um, the cooking instructions are lacking in this one - what, exactly, am I supposed to bake it in?! A loaf pan- what size? Mounded on a half-sheet?
Made this meatloaf exactly as written. So delicious and flavorful. The mushrooms and seasonings plus the two cheeses really made this recipe a repeat. The total time is a bit off. I took at least an hour just prepping (I'm slow though) and the cooking was closer to an hour & a half to bring the meat to the correct temperature for safety.
I am glad I am not the only one confused by the recipe as written, but I have now made this many times and our family loves it. I have baked a few different ways. I I have done it in a 9x14 pyrex and that worked just fine. I prefer making a big mound (maybe 2 1/2 inches tall, square shaped, and basket weaving the bacon when we have company or want left overs. I have also split it in half, lined two loaf pans with parchment paper, baked one and froze the other. To cook the frozen one let it defrost for a day in the fridge and don’t for get to add bacon. Addressing the green peppers concern that had popped up, I just mixed them in raw when told to mix all remaining ingredients together. They cook just fine in the meatloaf.
This was the best meatloaf I have ever eaten. Delicious. I just didn’t par-cook the bacon and add it later in cooking. Lattice raw bacon atop the loaf in the beginning. Mound the meat in a baking pan. No need for a loaf pan.