Traditionally when I make meat loaf or meatballs I soak some French bread in water and add it to the ground meat to help keep it moist. I’ve been doing this for sometime and have found that it’s the best way to make the most flavorful meatloaf and meatballs… Until I started processing mushrooms in a food processor until it’s the consistency of duxelle, and then use that instead of the bread. If my meatballs and meatloaf weren’t awesome enough using this technique makes them even juicier, more tender and more flavorful. I did it for the first time in my Mushroom, Blue Cheese and Caramelized Onion Burger and was immediately in love!
The coolest part about instilling this technique into your everyday cooking is the wonderful assortment of delicious mushrooms like portobellos, oysters, buttons, the list goes on! Imagine a delicious burger that has ground up Portobello mushroom in it? Insane right?! Now yow you can take this and apply it to not only ground beef but to chicken, pork and turkey as well! You can also use it to add some delicious mushroom flavor into a crab or salmon cake. Just like my old chef used to tell me, you’re only limited by your own creativity!
For this meatloaf recipe I grilled it up outside by making a mold out of foil, see here how to do it. Doing it on the grill allows for the bacon to get nice and crispy since those grates are so hot. You can also use your favorite mashed potato recipe and bbq sauce to smother the top of it in. Please pin the big fella below!
Big guy below for pinning!
- 3 pounds of ground sirloin
- 1 ½ pounds of ground chuck
- 8 ounces of domestic mushrooms processed until smooth
- 1 seeded and small diced red bell pepper
- 1 seeded and small diced green bell pepper
- 1 small diced sweet onion
- 4 finely minced cloves of garlic
- 4 eggs
- 15 strips of bacon
- Tabasco to taste
- Worcestershire to taste
- Kosher salt and fresh cracked pepper to taste
- 2 pounds of peeled and quartered russet potatoes
- ½ cup of buttermilk
- 2 ounces of unsalted butter
- 2 ounces of extra virgin olive oil
- 2 ounces of sour cream
- Kosher salt and ground white pepper to taste
- 2 large sweet onions cut into thick rings
- 1 ounce of unsalted butter
- 1 tablespoons of sugar
- your favorite bbq sauce
- Potatoes: Boil the potatoes in a large pot of boiling salted water until the potatoes freely fall off a for once pierced.
- Drain the potatoes and mash them along with the buttermilk, butter, olive oil, sour cream, salt and white pepper until combined and keep warm and set aside.
- Onions: In a large saute pan on low heat with butter add in the thick cut sweet onions and caramelize. This may take up to 45 minutes. After 20 minutes add in the sugar to help brown. Keep warm and set aside.
- Meatloaf: Preheat the grill to high (500°).
- Mix together all of the ingredients except for the bacon in a large bowl until thoroughly combined.
- Next, form some Reynolds heavy duty foil to a loaf pan and remove. Spray the foil with Pam and evenly place on each bacon strip next to one another n the bottom of the pan.
- Add the ground meat mixture to the top of the bacon strips and wrap the bacon around so that it is completely surrounding all sides of the meatloaf.
- Place the meatloaf in the foil pan and place on a hot grill for 50 to 60 minutes or until there is no pink in the center, 160° internal temperature.
- Remove the meatloaf from the grill once it is cooked and discard the foil. Add on to the top of the meatloaf the mashed potatoes, then the caramelized onions, then drizzle on some bbq sauce over the top.