These measurements are rough since I never measure when I cook. The recipe fills a 5 x 9 loaf pan completely, and it took almost 1 1/2 hours to cook at 350°F. Next time, I’d make it in a larger baking pan or make two to cut down the cooking time.
Note: I’ve updated this recipe to cook in a larger pan.
INGREDIENTS:
- 2 pounds medium ground beef
- 1 medium onion, chopped fine
- 4 ounces mushrooms, chopped fine
- 1 large or 2 cloves garlic, minced
- 2 eggs
- 1/2 cup milk (or 1/4 cup cream + 1/4 cup water)
- 3/4 cup bread crumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Marmite (heat in microwave so it mixes well). Note you can substitute ketchup or soy sauce.
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons kosher salt
- Crispy fried onions and A1 or ketchup for top
DIRECTIONS:
- Preheat oven 350°F
- Sauté onions and mushrooms in butter+oil. Sprinkle with salt to release water. Sauté on medium until liquid evaporates. Do not brown. Add garlic, thyme, onion powder, garlic powder for last minute. Remove and cool (I cool in the large bowl I’m mixing everything in).
- In small bowl whisk milk, Worcestershire, warmed Marmite and eggs till blended.
- When ready to blend, add breadcrumbs and let hydrate 1-2 minutes.
- In the larger bowl, mix cooled vegetables, salt, breadcrumb mix and beef.
- Drop into center of 9 x 13 inch pan lined with parchment (see note above). Form into an even loaf (it won’t reach the sides). Tuck the bottom edges so you don’t have crispy/burnt bits.
- Bake until the centre reaches 160°F. In a single loaf pan it takes 90 minutes due to the density, less (about 45 minutes) in the 9 x 13 pan. 20-30 minutes before finished, brush top with A1 and sprinkle crispy onions on top. Finish to 160F.
- Remove from oven and let cool a bit before slicing.