Savory Herb Meatloaf

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

Ingredients

• Servings: 11
• 1 medium onion, diced
• 1 lb mushroom, stemmed and sliced thick
• 1/4 cup garlic, minced
• 1 teaspoon salt
• 1 tablespoon dried dill
• 2 cups roasted red peppers
• 5 lbs lean ground beef
• 10 slices rye bread
• 2 tablespoons worcestershire sauce
• 1/4 cup soy sauce
• 5 medium eggs
• 1/4 cup rubbed sage
• 1 tablespoon granulated garlic
• 1 (28 ounce) can roasted red peppers
• 2 tablespoons lemon juice
• 2 teaspoons sherry wine
• 2 teaspoons vinegar
• 3 slices sourdough bread or 3 slices bread
• 1 cup roasted walnut, and chopped
• 4 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 2 teaspoons sriracha sauce (thai chili sauce, can be found at asian grocery stores)
• 3 tablespoons garlic, minced
• salt
• 3/4 cup half-and-half

Recipe

• 1 meatloaf directions.
• 2 pre-heat oven to 350 degrees.
• 3 remove the crust from the rye, cit it into cubes and set it aside to go a little stale.
• 4 sautee the onions over medium heat until just starting to caramelize.
• 5 add mushrooms, minced garlic, salt and dill and cook until mushrooms start to soften.
• 6 drain off and discard the liquid (i use a sieve and coffee filter to keep the herbs in the mix).
• 7 slice the roasted red peppers into 1/4" strips and add to the mushroom mix.
• 8 mix the beef with the rye and the rest of the ingredients (except the vegetable mix) until smooth.
• 9 mix in vegetable mix until eavenly distributed, then form into loaves. i use 2 9 1/2"x13" cake pans. the loaves don't touch the sides, but they hold shape well.
• 10 bake for 1 to 1 1/2 hours until at least 155 degrees internal temperature.
• 11 sauce directions.
• 12 remove the crusts form the sourdough, cube and set aside to go stale.
• 13 drain the peppers, keeping about 2 oz of the liquid (if you roast your own peppers, just use 2 oz of water), cut the peppers into wide strips (1 1/2"-2").
• 14 put the peppers, 2 oz liquid, garlic, olive oil, chili, cayenne, salt and cumin in a large sauce pan over medium heat.
• 15 once it starts to boil, lower the heat, cover the pan and simmer for 10 min, stirring occasionally.
• 16 remove the cover and raise the heat level to cook off any remaining liquid then pour peppers into a food processor or blender (blender not ideal, but should work).
• 17 in a seperate bowl, whisk together the sherry , vinegar and lemon juice.
• 18 toss the bread cubes in the liquid until it's all absorbed.
• 19 add the bread to the peppers along with the sriracha and walnuts, blend into a coarse paste and add salt to your taste.
• 20 this can be served as a dip at this point, but for our purpose add the half and half and mix until evenly blended, serve warm over the meatloaf.