In my opinion, one of the ultimate comfort foods is meatloaf. Seriously, thinking about making a meatloaf for my family just makes me think of being a kid again and watching Mom fixing meatloaf for supper, pouring ketchup on top–and did you know there are about 3 different spellings that are pretty much considered correct on that one word?– and popping it in the oven .
I remember enjoying the smells of good, homemade food coming from her kitchen. I have her recipe taped in my family cookbook, and that is my go-to recipe, but I saw this one in a newspaper supplement and thought I would try it out. Made it tonight and I must say I was impressed. It’s pretty dang tasty. Even someone else, who must remain nameless, had seconds after we got back from taking a couple of plates of supper to a friend’s house down the road.
- 1 1/2 slices of white bread, torn into small pieces
- 3 T. milk
- 1/2 medium onion, chopped
- 8 oz. button mushrooms, chopped
- 1 1/2 lbs. ground chuck
- 1 egg
- 1/2 cup grated Parmesan Asiago Cheese blend
- 1/2 t. salt
- 1/4 t. black pepper
- 12 grape tomatoes, cut into halves (that's what I had, but cherry tomatoes is what the recipe calls for)
- Preheat oven to 375 degrees F.
- Combine milk and bread in a large bowl. Soak for 5 minutes.
- Combine bread mixture, onion, mushrooms, beef, egg, cheese, salt, pepper and half the tomatoes. Mix with your hands, then shape into a loaf and place in a baking dish. Scatter the rest of the tomatoes over the top.
- Bake about 50 minutes, or until meat reaches 160 degrees F.