A Slice of Meatloaf – Ellie Krieger

I paint a slice of life, whatever it is that day.
Geoffrey Holder

Ellie Krieger Meatloaf

After reading some of the reviews on Ellie’s meatloaf and looking over the ingredients I thought that I needed to beef up the flavors in the mix.  A few changes here and there and I have what I think is a pretty good and new meatloaf recipe for Michael.  I was out of a few things or didn’t have enough so I have shown the substitutes in parenthesis and bold italics after the particular ingredient change,  I had two pounds of meat so I bumped up a few ingredients and completely substituted a few things as well.


1 tablespoons olive oil (1 tablespoon butter)
1 small onion, diced (1 1/4 cup)
8 ounces white button mushrooms, finely diced (a blend of mushrooms including a some rehydrated dried) 
1 small carrot, finely grated
1/4 cup sundries tomatoes, rehydrated or in oil, chopped
2 tablespoons tomato paste (3 tablespoons paste)
1/2 teaspoon dried thyme (a few pinches more)
1 clove of garlic, minced (3 cloves garlic)
3/4 teaspoon salt (1 teaspoon)
1/2 teaspoon freshly ground black pepper (+1/4 teaspoon)
1 1/2 pounds extra-lean ground beef (2 pounds)
3/4 cup quick-cooking oats (1 cup fresh lightly seasoned breadcrumbs)
2 large eggs, beaten (3 eggs)
Tomato Sauce

2 teaspoons Worcestershire sauce (substitute 1 teaspoon A-1, 1 teaspoon Premium dark soy sauce)
1 8 – ounce can no-salt added tomato sauce and (1 tablespoon Balsamic Ketchup)
1 Tablespoon prepared mustard
1 tablespoon unsulphered molasses


Preheat the oven to 350 degrees.
I didn’t sauté the mushrooms and onions, but feel free to do so   Heat the butter or oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.

In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9×13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.

Whisk the tomato sauce, molasses and mustard and pour over the meatloaf.

Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.