Looking for some spiced up comfort food to warm you up on a cool wintry night? Then give this recipe a try. For it, we’ve built a simple but flavorful meatloaf filled with lean beef and aromatic vegetables, and then topped it with a spicy-sweet glaze that makes the most of our Fat Cat “Cat in Heat” sauce. Pair a few slices with with some fluffy mashed potatoes and you’ve got yourself an easy weeknight meal that will ease the soul and spice up the palette.
Here’s what we did:
For the meatloaf:
2 lbs. lean ground beef (92% or leaner)
1 egg, beaten
1/4 cup plain breadcrumbs
1 medium onion
2 stalks celery
2 cloves garic
1/2 cup dried mushrooms, reconstituted with water reserved
salt and pepper
For the glaze:
1/2 cup ketchup
2 tablespoons Fat Cat “Cat in Heat” sauce
1 tablespoon honey
Set oven to 400F.
Reconstitute the mushrooms in 1 cup of boiling water until soft, about 10 minutes.
While the mushrooms plump, chop the onion, celery, garlic, and carrots finely. Use a food processor if possible — you want the vegetables as fine as possible, but a few steps removed from being a puree.
Once the mushrooms have reconstituted, take them out of the water (reserve the liquid) and chop them finely as well.
Place the chopped veggies in a saute pan over medium-high heat, add the reserved mushroom liquid, salt and pepper and cook the mixture, stirring occasionally, until all the liquid has evaporated and the veggies are soft, about 10 minutes.
Let the veggies cool, then add them to a large mixing bowl, along with the ground meat, egg and breadcrumbs. Season liberally with salt and pepper and blend everything until mixed well and evenly.
Line a baking sheet with foil and place the mixture on the sheet. Form it into an 8-inxh by 8-inxh square (approximately), ensuring even thickness throughout. Bake the loaf for 45 minutes or until juices from the loaf run clearly when pierced.
After 45 minutes, remove the loaf from the oven and spread the glaze evenly over the exterior. Return loaf to the oven for another 10 minutes, to set the glaze, then take it out again and let it rest for 10 more minutes.
Slice the loaf into 1/2-inch thick slices and serve alongside mashed potatoes or the side dish of your choice. Enjoy.
Loaf should produce about 12-14 slices, give or take.