Flour and Fancy is decidedly a sweet place. A blog of pies, tarts, and cookies. But my passion for kitchen antics extends beyond mixing, chopping, and baking the sweets that are regularly featured here. Another kitchen love of mine is the evening meals I make for my fiancé and any guests that greet our home.
At my house, baking is a realm that I completely dominate. However, cooking a savory meal is something we both trade off on. My fella makes a fantastic pizza, a mouthwatering steak, succulent mussels, and a dynamite spaghetti. With all the cooking he does – admittedly, more than I do – I love an opportunity to greet him when he comes home with a piping hot meal.
He loves all the Southern classics – fried chicken, a hot casserole, and, of course, meatloaf. So, when I’m plotting a surprise dinner, meatloaf is a quick solution. I’ll mix, cook, and serve, waiting patiently for his first bite and review of the finished product. He’s a realistic critic, honest in his reviews. And he’s always my chief taste tester for all the recipes that appear on the blog.
This is my go-to meatloaf recipe. It is comprised of lean meat and an array of spices, a method that cuts fat and calories. But there’s more. I had sharp cheddar cheese, Vidalia onions, and portobello mushrooms. This combination of ingredients really amps up the flavor. Additionally, one thing I always omit is a glaze. Why? Because I eat meatloaf with ketchup; my guy eats in with beef gravy. Omitting the glaze allows you to serve meatloaf in a way that will suit the palate of everyone. Some, like me, might like a ketchup glaze that can be applied after cooking. And others enjoy devouring meatloaf in a salisbury steak sort of way – swimming in gravy.
Enjoy this recipe for an easy week night meal or an upcoming potluck!
Vegetable and Cheddar Meatloaf
Serves four – or two with leftovers!
- 1 pound 93% lean ground beef
- 1 cup Vidalia onion, chopped
- 1 cup portobello mushrooms, coarsely chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 clove minced garlic
- 1 large egg
- Pinch of salt
- 1 tablespoon dried mustard
- 1/2 tablespoon cracked black pepper
- 1/2 tablespoon vegetable oil
- 2 tablespoons milk
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine milk, vegetable oil, egg, and Worcestershire sauce. Blend until well mixed. Add salt, garlic, dried mustard, black pepper, and breadcrumbs. Mix well.
- Using your hands, pull apart the ground beef into small pieces and mix into the wet breadcrumb mixture.
- Once the meat is well integrated, add cheese, onions, and mushrooms one ingredient at time until well incorporated. There should be an abundance of onions and mushrooms.
- Using an 8-inch square baking dish lined in foil, lightly pat and mold the meat mixture into a small rectangle shape.
- Bake for approximately 50 – 60 minutes or until the internal temperature of the meatloaf reaches 160 degrees. Use a meat thermometer to monitor.
- Remove from oven and allow to set and cool for approximately 10 minutes before slicing and serving. I recommend serving with mashed potatoes and Brussels sprouts.