This recipe serves four to six.
1 pound of ground beef
1 really big onion, chopped and divided (or use two onions)
1 cup of breadcrumbs
5 tablespoons Worcestershire Sauce, divided
1 (8 oz) package of mushrooms (any variety you like)
1 cup of sour cream
Extra Virgin Olive Oil (EVOO)
salt and pepper
chopped parsley to garnish
Preheat oven to 400 degrees.
Lightly spray an 8×8 baking dish with cooking spray. Set aside.
In a mixing bowl, add your ground beef, half of your chopped onion, your breadcrumbs, eggs and 3 tablespoons of your Worcestershire sauce along with a big pinch of both salt and pepper. Combine all of this together and then pat it into your prepared baking dish. Bake uncovered for 30 to 35 minutes. While it is baking, make your sauce to go on top. In a large skillet add in your mushrooms in a big drizzle of EVOO along with the other half of your chopped onion over medium-high heat. Saute until they have both caramelized and then add in a big pinch of both salt and pepper (don’t salt first or else the mushrooms will take forever to brown up!). Stir in the remaining two tablespoons of Worcestershire sauce and your sour cream. Reduce heat to low and allow everything to simmer together just a few minutes.
When your meatloaf comes out of the oven, cut it into squares and add a big dollop of sauce right on top. Garnish each piece with chopped parsley.
It’s the best of both worlds in one little recipe!