Mushroom Meat Loaf With Brown Suger Glaze Recipes

MUSHROOM MEAT LOAF WITH BROWN SUGER GLAZE

Steps:

• Mix all the ingredients for the glaze in a small bowl and set aside. Pre heat oven to 350f. in a skille cook bacon till chrisp. Remove from skillet and let cool,then crumble, set a side
• Add a little oil to bacon oil,Saute onion,and garlic until soften,abought 5 min, set a side to cool
• in a large bowl mix ground chuck, sausage and bacon,set a side. in a med bowl mix eggs, pepper, thyme,mustard,worcestershire sauce,milk,salt,and hot sauce. Add this mixture to the meat. Also add crackers,parsley,chives,mushrooms,and oinoin,and garlic. mix well with your hands untill well blended. If the mixture sticks add a little milk.
• With wet hands,pat into two 9x5 inch loaf pans. Brush with 1/2 of the glaze and bake abought 1 hour let cook for 20 min and serve with remaing glaze.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
• Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

MUSHROOM MEATLOAF WITH GLAZE

Steps:

• Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
• Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
• Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
• Remove meatloaf to a cutting board and let rest 10 minutes before slicing.