Umami Meatloaf with Red Pepper–Tomato Sauce

• jumlah masa: 2 hours

Bahan-bahan

Meatloaf Sauce

2 tablespoons extra-virgin olive oil

2 large shallots, chopped (about 3/4 cup)

2 cups chopped plum tomatoes (about 4 large tomatoes)

1 cup chopped jarred roasted red bell pepper

1/4 cup red wine vinegar

2 tablespoons light brown sugar

1 teaspoon kosher salt

6 tablespoons water

Meatloaf

2 pounds 85% lean ground beef

2 teaspoons kosher salt, divided

2 tablespoons extra-virgin olive oil

1 yellow onion, finely chopped (about 1 cup)

3 cups thinly sliced fresh shiitake mushrooms

1 Fresno chile, seeded and minced (about 1 tablespoon)

2 tablespoons Worcestershire sauce

1 tablespoon shoyu or light soy sauce

1 tablespoon white miso

1/2 cup whole milk

1 large egg

1 cup day-old fresh breadcrumbs

3/4 teaspoon black pepper

1/4 cup finely chopped fresh flat-leaf parsley leaves

Arahan

Make the meatloaf sauce Heat oil in a medium saucepan over medium. Add shallots; cook, stirring often, until translucent, about 3 minutes. Add tomatoes, peppers, vinegar, sugar, and salt. Cook, stirring often, until tomatoes break up, liquid evaporates, and mixture becomes a deep red paste, 25 to 30 minutes. Remove 1/4 cup tomato mixture, and set aside. Transfer remaining mixture to a food processor; add water, 1 to 2 tablespoons at a time and up to 4 to 5 tablespoons total, and pulse to make a thick sauce. Transfer sauce to a bowl; if desired, thin further with 1 tablespoon water. Set aside until ready to use.

Meanwhile, make the meatloaf Place beef in a large bowl, and sprinkle with 1 teaspoon salt. Set aside at room temperature for 30 minutes.

Preheat oven to 350°F. Heat a large nonstick skillet over medium. Add oil and onion; cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and chile; cook, stirring often, until mushrooms are tender and golden brown, 15 to 20 minutes. Stir in Worcestershire sauce, shoyu, miso, and remaining 1 teaspoon salt until well combined. Transfer mixture to a food processor; pulse until finely chopped (not pureed), 8 to 10 pulses.

Whisk together milk and egg in a medium bowl. Stir in breadcrumbs and black pepper. (Mixture will resemble cornbread batter.)

Add parsley, breadcrumb mixture, and mushroom mixture to beef in large bowl. Using your hands or a rubber spatula, work ingredients into beef until combined. Pack beef mixture into an 8 1/2- x 4 1/2-inch loaf pan. Spread reserved 1/4 cup tomato mixture over top of meatloaf. Bake until an instant-read thermometer inserted into thickest portion of meatloaf registers 160°F, 50 minutes to 1 hour. Let meatloaf rest for about 5 minutes; pour off and discard any liquid. Allow meatloaf to cool for 15 minutes. Cut into 1-inch-thick slices; serve with remaining meatloaf sauce.

Nota

Classic meatloaf gets a savory burst of umami thanks to mushrooms, beef, miso, soy sauce, and Worcestershire.

Here’s a juicy and flavorful meatloaf made with a mix of mushrooms, beef, miso, and soy and Worcestershire sauces for immensely satisfying umami. The milk-and-egg-soaked breadcrumbs are key for keeping the meat moist and promote tenderness. A sweet and tangy sauce both glazes the top of the meatloaf and is served alongside it. The glaze on the meatloaf deepens in flavor as it bakes, and the sauce reserved for serving is bright and fresh. You’ll love the leftovers — try them in a sandwich slathered with sauce.

What can I serve with this meatloaf?

This umami-rich meatloaf pairs perfectly with classic sides like mashed potatoes and green beans. Or choose something a little different, like roasted carrot salad or cheesy cauliflower casserole. Even crispy garlic bread would be a great sidekick.

Notes from the Food & Wine Test Kitchen

To make fresh breadcrumbs, pulse torn day-old bread in a food processor. (Remove crusts if they are particularly firm, but if they are soft, like with sandwich bread, it isn’t necessary.) If you don’t have day-old bread, lightly toast torn bread in the oven at 300°F for about 20 minutes before pulsing in a food processor. About four to five slices of bread will yield one cup of crumbs.

Suggested pairing

Pair this meatloaf with a robust, Zinfandel-based red blend, such as The Whole Shebang! California Red.

Make ahead

The meatloaf sauce can be stored in an airtight container in the refrigerator for up to five days. The cooled meatloaf can be stored in an airtight container in the refrigerator for up to four days. Reheat slices in the oven, or gently warm in the microwave.

Pemakanan

• Kalori: 990 kcal
• Jumlah Lemak: 54 g
• Lemak Tepu: 17 g
• Lemak Tidak Tepu: 0 g
• Kolesterol: 251 mg
• Natrium: 1911 mg
• Jumlah Karbohidrat: 51 g
• Serat Pemakanan: 6 g
• Jumlah Gula: 20 g
• Protein: 74 g