Steakhouse Meatloaf

In honor of putting up our Christmas tree (I love Christmas, so forgive me if you think it’s too early for that), I decided to make a stick-to-your-ribs type of homestyle meal for the weekend.

We’re talking beef, mashed potatoes, gravy, and oven-roasted green beans. I even picked up a box of garlic toast which I NEVER do. I wanted to celebrate the gloriousness that is the holiday season!

A normal meatloaf was not in the cards for this household. Sure, I love a good meatloaf as much as the next chap, but I wanted this one to be different. Enter the inspiration that is Railroad Wife in Texas blog.

She is one of the most creative food bloggers that I follow. Everything she makes, I want to make. Plus, her delicious photography makes it all the more better. When I read her recipe for a steakhouse meatloaf, it sounded like a dead-ringer for our holiday-decorating bonanza of a weekend.

I took some things from her recipe and then added my own spin to it. Caramelized onions, mushrooms cooked in bacon drippings, and a heavy hand with the Montreal steak seasoning. This meatloaf is so meaty and tastes exactly like steak—if steak was in loaf form.

You gotta try it. All credit goes to Railroad Wife in Texas! I only adapted her recipe to my liking.

Steakhouse Meatloaf

• Servings: 4-6
• Time: 1 hr
• Difficulty: Medium
• Print

A hearty meatloaf that screams beefeater. Caramelized onion, bacon, and steak seasoning enhance the flavor!

Ingredients

• 1 lb. ground chuck
• 1 lb. lean ground beef (I used 85/15)
• 1 small yellow onion, thinly sliced
• 2-3 TBS. olive oil
• 5-6 strips bacon, diced
• 1 cup mushrooms, diced small
• 1 cup Italian breadcrumbs
• 2 eggs
• 1/4 cup A1 steak sauce, plus more for topping
• 2 tsp. Worcestershire sauce
• 2 tsp. Montreal steak seasoning
• salt & pepper

Directions

1. Caramelize the onions: heat 1 tablespoon olive oil over medium-low heat in a large skillet. Add onions into one layer. Cook over low heat for 10 minutes, stirring every so often. Add more oil or a little bit of water if onions start to dry out. Continue to cook on low for 30 minutes to and hour, until onions are browned and caramelized. You can add salt and sugar to speed up the process.
2. Remove onions from skillet to a plate lined with paper towels to cool. Once cool, chop into little bits.
3. Cook bacon in a large skillet over medium-high heat until crisp. Transfer to a paper-towel lined plate to cool. Add chopped mushrooms to bacon drippings and saute for 2-3 minutes, or until browned. Let cool.
4. In a large bowl, combine meat, breadcrumbs, steak seasoning, A1 sauce, salt, pepper, Worcestershire, mushrooms, bacon, onions and eggs. Mix well. Form into a loaf pan.
5. Preheat oven to 350 degrees. Cook meatloaf for 45 minutes to an hour, until browned and cooked through. Serve with extra A1 sauce.

Step-By-Step Instructions

Caramelize the onions: heat 1 tablespoon olive oil over medium-low heat in a large skillet. Add onions into one layer. Cook over low heat for 10 minutes, stirring every so often.

Add more oil or a little bit of water if onions start to dry out. Continue to cook on low for 30 minutes to and hour, until onions are browned and caramelized. You can add salt and sugar to speed up the process. Remove onions from skillet to a plate lined with paper towels to cool. Once cool, chop into little bits.

Cook bacon in a large skillet over medium-high heat until crisp. Transfer to a paper-towel lined plate to cool. Add chopped mushrooms to bacon drippings and saute for 2-3 minutes, or until browned. Let cool.

In a large bowl, combine meat, breadcrumbs, steak seasoning, A1 sauce, salt, pepper, Worcestershire, mushrooms, bacon, onions and eggs. Mix well. Form into a loaf pan.

Preheat oven to 350 degrees. Cook meatloaf for 45 minutes to an hour, until browned and cooked through. Serve with extra A1 sauce.