Indulge in the ultimate comfort food experience with a mouthwatering meatloaf recipe that transports me back to my 70s upbringing in San Francisco. Influenced by our Filipino heritage, my mom’s meatloaf is a delightful blend of rich, sweet, and savory flavors, carefully steamed to perfection and served over a bed of fluffy rice. Drawing inspiration from this cherished tradition, my two-part recipe infuses a hint of Filipino charm with the addition of pimentos. It takes the classic meatloaf to new culinary heights with a luscious homemade mushroom gravy.
MUSHROOM GRAVY-
Equipment:
- Saucepan
- Skillet
Ingredients:
- 1 tablespoon minced garlic
- 1 tablespoon chopped onions
- 16 oz sliced mushrooms
- 2 tablespoons butter to sauté the garlic, onion, and mushrooms
- 3 tablespoons butter
- 3 tablespoons cornstarch
- 1/4 cup dry red wine
- 3 cups of beef broth
- Kosher salt and freshly ground black pepper
Recipe Preparation:
- Heat butter in a skillet.
- Add mushrooms and sauté until tender.
- Deglaze with red wine, then simmer for 5 minutes.
- In a saucepan, melt butter and whisk in flour.
- Slowly add beef broth and boil until thickened.
- Combine the mushrooms and simmer for about 10 minutes or until the desired thickness. Set aside.
MEATLOAF-
Equipment:
- Large loaf pan or cornbread pan
Ingredients:
- 1 pound ground beef
- 1 pound ground pork
- 1 cup Panko
- 1/2 cup Parmigiano Reggiano
- 1 tablespoon sliced pimiento (from a jar)
- 2 tablespoons minced garlic
- 1 small onion, diced
- 2 eggs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried oregano
- 1/2 cup chopped fresh parsley or 1 tablespoon herb parsley
- Kosher salt and freshly cracked black pepper
Recipe Preparation:
Preheat the oven to 350°F.
- Combine the ground meats, panko, cheese, garlic, onion, eggs, oregano, and parsley in a bowl. Season with kosher salt and freshly cracked black pepper, then knead the mixture until well incorporated.
- Form the meat mixture into the center of a loaf pan or divide it to fill individual cornbread loaf pans (Approximately 6.2 oz meatloaf per slot). Note, once cooked, each meatloaf will weigh approximately 4+ oz/per serving.
- Place the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours. To prevent the loaf from drying, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly.
- From the loaf pan, slice the meatloaf into 8 servings/one serving per plate, or from the cornbread pan, serve one meatloaf per plate. Top with mushroom gravy and garnish it with fresh or herb parsley.
Mushroom Gravy
Cornbread Pan
Meatloaf with Mushroom Gravy