Oliver Clark's Meat Loaf
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cloves garlic, chopped fine
- 4tablespoons olive oil
- 2medium onions, chopped fine
- Salt and pepper
- 1½large portobello mushroom caps, chopped fine
- 1green pepper, chopped fine
- 2pounds ground beef
- 1pound ground pork or sausage meat
- 1cup unflavored bread crumbs
- ½teaspoon onion powder
- 1teaspoon Dijon mustard
- ½teaspoon Cajun seasoning
- ⅓cup Parmesan cheese, grated
- 4tablespoons ketchup
- 1tablespoon mayonnaise
- 2tablespoons whipped cream cheese
- 3eggs
- ½pound bacon
Nutritional analysis per serving (8 servings)
759 calories; 58 grams fat; 20 grams saturated fat; 1 gram trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 40 grams protein; 700 milligrams sodium
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?
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.
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.