Comfort Food at its finest!
- 1 tbsp. butter
- 1 small green pepper diced
- 1 small yellow onion diced
- 4 oz. portabella mushrooms (about 4) chopped
- 1 1/2 lbs. ground chuck (beef)
- 1/4 tsp. kosher salt
- black pepper to taste
- 1 tbsp. Worcestershire sauce
- 1 large egg
- 1/2 cup bread crumbs panko preferred
- 4 slices provolone cheese not smoked
Preheat oven to 375°F. Melt butter in a medium sized skillet. Add the pepper, onions, mushrooms and stir fry over medium high heat until onions are somewhat translucent, about 4 minutes. Set aside to let cool.
Place the ground beef in a large mixing bowl. Add the salt, pepper, Worcestershire, egg, and bread crumbs. Add the cooled pepper mixture and knead it all together until well mixed.
Divide the ground beef mixture in two. Place half the mixture in a well greased roasting pan and form into the shape of a loaf. Cut two of the provolone slices into strips and place on top of the ground beef mixture.
Form the rest of the ground beef over top and seal all the edges. You want to try and keep the cheese inside the meatloaf while cooking. Cover and bake the meatloaf for 40 minutes. Remove the lid and cover the meatloaf with the remaining cheese. Bake for another 15 minutes without the cover. Transfer the meatloaf to platter or cutting board and let stand for 5 minutes before carving.
(recipe adapted from dinnerthendessert.com)
Serve this meatloaf up with potatoes and your favorite veggie and enjoy.
Did you Know: The reason meatloaf has stayed with us for so many generations is because it's a master of evolution. It's lived through ancient times, the Industrial Revolution, world wars, depressions, nasty processed foods, and fancy gourmet versions. All because it's so adaptable. I'd love to hear your meatloaf version.