New York meatloaf
( SERVES 8 )

New York meatloaf

Photo by Tamara West

Kathy Paterson

Bite 21/1/2013

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Ratings: 5.0 / 5 FROM 1

3

This simple recipe is a winner as the smell in the kitchen when it is cooking verifies. Use any remaining meatloaf in sandwiches tomorrow.

Ingredients

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10 g Dried porcini mushrooms
2 tbsp Olive oil
50 g Butter
1 Onion, chopped
2 Garlic cloves, finely chopped
350 g Button mushrooms, roughly chopped
¾ cup Breadcrumbs, fresh and coarse
½ cup Chicken stock
750 g Beef mince, use premium beef mince
3 Eggs
½ cup Parsley, chopped
2 tsp Thyme leaves, picked
2 tbsp Dijon mustard
1 tsp Salt
½ tsp Freshly ground black pepper, or more to taste

Directions

  1.  Heat the oven to 170degC. Line a 21cm x 10cm loaf tin with baking paper.
  2.  Cover the porcini mushrooms with warm water and set aside to soak for 10 minutes. Drain and chop.
  3.  Melt 1 Tbsp of the olive oil and 25g of the butter in alarge frying pan over a low heat. Add the onion and garlic and cook until soft, but not coloured, about 10 minutes. Tip out onto a plate and set aside to cool.
  4.  Melt the remaining oil and butter in the frying pan. Add the chopped fresh and porcini mushrooms and cook over a medium heat until all the liquid has evaporated, about 8-10 minutes. Leave to cool.
  5.  Meanwhile, soak the breadcrumbs in the stock to moisten them.
  6.  In a large bowl, combine the beef, eggs, herbs, Dijon mustard, salt, pepper breadcrumbs and the cooled onions and mushrooms. Mix well to combine.
  7.  Spoon into the loaf tin, pressing down as you go. Cover with baking paper and tinfoil and place in the oven. Cook for 1 ½ hours or if you insert a skewer into the centre of the meatloaf, the juices should run clear.
  8.  Serve hot with new potatoes, salad and chutney. A slice of buttered bread is good too.

Comments

  • NooOne
    NooOne
    added 113 days ago

    I'm not sure why this is called a New York Meatloaf, as being from New York, this is nothing like any meatloaf I've ever had, nor want to. First, a good New York meatloaf is never made in a loaf tin! It is formed into a large brick and baked like a loaf of bread. 2nd, while mushrooms and bread crumbs ARE added, certainly not soaked in CHICKEN stock. 3rd, while using premium mince is good, NZ beef is so lean that regular mince is almost better as it requires some fat to bind it. Substitute celery leaves or flakes for the thyme leaves, use beef stock and mix in some ketchup (believe it or not!) , and try some shredded carrot for sweetness if you like. Now THAT'S a New york meatloaf!

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  • Susanh46
    Susanh46
    added 117 days ago

    The method was incomplete - last 8 ingredients not mentioned ! Threw them in, loaf now in the oven ~ fingers crossed !

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    • dennie_oc
      dennie_oc
      added 116 days ago

      These ingredients must have been listed by mistake as they are obviously Asian and don't go with the rest of the flavours. Also they have been taken off the online recipe. Hope your meatloaf still turned out all right!!

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  • chair2013
    chair2013
    added 118 days ago

    Are the last 8 ingredients a sauce if so what is the method?

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  • MFrampton
    MFrampton
    added 118 days ago

    You haven't said what you do with the last 8 ingredients?

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