Ingredients:

  • 900g Lean Ground Beef
  • 225g Cremini Mushrooms, finely minced
  • 1 Medium Yellow Onion, finely diced
  • 3 Cloves Garlic, minced
  • 100g Panko Breadcrumbs
  • 60ml Low sodium Beef Broth
  • 2 Large Eggs, beaten
  • 15ml Worcestershire Sauce
  • 5ml Dried Thyme
  • 7.5ml Sea Salt
  • 5ml Cracked Black Pepper
  • 120ml Unsweetened Ketchup
  • 15ml Balsamic Vinegar
  • 2.5ml Smoked Paprika
  • 5ml Dijon Mustard

Instructions:

  1. Sauté the minced mushrooms and onions in a skillet over medium heat until moisture has evaporated and they turn golden brown. Add minced garlic for the final 60 seconds. Remove from heat and allow to cool completely.
  2. In a large mixing bowl, whisk together the beaten eggs, beef broth, Worcestershire sauce, dried thyme, sea salt, and black pepper.
  3. Add the lean ground beef, Panko breadcrumbs, and the cooled mushroom-onion mixture to the bowl. Gently fold the ingredients together by hand until just combined; do not overmix.
  4. Line a rimmed baking sheet with parchment paper. Transfer the meat mixture to the sheet and shape into a rectangle roughly 22cm by 12cm.
  5. In a small bowl, whisk together the unsweetened ketchup, balsamic vinegar, smoked paprika, and Dijon mustard. Brush the glaze generously over the top and sides of the meatloaf.
  6. Bake in a preheated oven at 180°C (350°F) for 40 minutes. Remove from oven and brush with glaze. Return to oven for 15-20 minutes or until an instant-read thermometer inserted into the center reaches 71°C.
  7. Remove from the oven and let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute.