Baby Mushroom Cheddar Meatloaf

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 large onions
• 1/3 cup vegetable oil, divided use
• 1/4 cup ketchup
• 1/4 cup coca-cola
• 1 large portabella mushroom cap
• 1/2 cup mushroom, sliced
• kosher salt
• black pepper
• 1 1/2 lbs ground beef
• 1 ounce roasted garlic paste (see recipe)
• 2 eggs
• 1 cup unseasoned breadcrumbs
• 3/4 cup romano cheese
• 1/2 cup mild cheddar cheese (1/4-inch cubes)
• parchment paper
• caramelized onion guinness demi-glace (see recipe)

Recipe

• 1 make the garlic purée and set aside.
• 2 caramelize the onions (sliced thinly) in 2 tablespoons vegetable oil over low heat until they reach a deep golden brown color. set aside 1/2 cup for the meat mix and 1/2 cup for the demi glace you’ll make later (see recipe).
• 3 next, in a small sauté pan combine ketchup and coke, whisking together over low heat. reduce this mixture by half, remove from heat and allow to cool.
• 4 in a large sauté pan, add 2 tablespoons vegetable oil and allow to warm over low heat. add both types of mushrooms and a touch of salt and pepper to taste. cook until the mushrooms are soft, allow to cool, and then add mushroom mix to coke and ketchup mix.
• 5 in a large metal mixing bowl combine ground beef with mushroom coke/ketchup mixture, and all remaining ingredients — egg, bread crumbs, romano and cheddar cheese and 1/2 cup caramelized onions and the garlic purée.
• 6 portion mixture into four equal football-shaped loaves. bake on parchment-lined sheet pan for 15 minutes at 350 degrees.
• 7 reduce temperature to 250 degrees for 30-45 minutes or until internal temperature reaches 155 degrees.
• 8 to assemble: slice each of the four mini meatloaves in three pieces and serve over red bliss mashed potatoes. top this with the demi glace.