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I read through everyone's posts and tried to come up with the best conglomerates result. I did not really measure anything.
Ingredients:
• Meat:
• 2.9 lbs 80% lean ground beef
• Dry Mixture:
• Gardetto’s pumpernickel chips (to be ground)
• Progresso seasoned panko (to be ground)
• Salt
• Pepper
• Chili powder
• Thyme
• Liquid Mixture:
• 2 eggs, whipped
• Pickapeppa Sauce
• Tiger Sauce
• Worcestershire Sauce
• Good quality soy sauce
• Whipping cream
• Sauteed Veggies:
• 8-10 white mushrooms
• 1 medium onion, diced
• Butter and olive oil for sautéing
Instructions:
1. Prepare the Dry Mixture:
• In your food processor, grind up Gardetto’s pumpernickel chips and Progresso seasoned panko.
• Add salt, pepper, chili powder, and thyme to the processor and pulse until the spices are well integrated with the ground chips and panko.
2. Prepare the Liquid Mixture:
• In a bowl, whip together 2 eggs, Pickapeppa Sauce, Tiger Sauce, Worcestershire Sauce, soy sauce, and whipping cream until well combined.
3. Sauté the Veggies:
• In a pan, heat a mix of butter and olive oil.
• Sauté 8-10 white mushrooms and 1 medium diced onion until soft and lightly caramelized.
• Allow the veggies to cool before adding them to the meat mixture.
4. Combine Ingredients:
• In a large mixing bowl, combine the ground beef with the prepared dry mixture, liquid mixture, and cooled sautéed veggies. Mix well to ensure all ingredients are evenly distributed.
5. Bake:
• Preheat your oven to 425°F with the convection setting on.
• Transfer the meat mixture into a baking dish and shape it into a loaf.
• Bake in the preheated oven for about an hour or until cooked through and the exterior is nicely browned.
6. Serving:
• Let the meatloaf rest for a few minutes before slicing.
