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Meatloaf with Mushrooms and Pomegranate Tomato Glaze

Ground beef gently folded with browned mushrooms, onion, milk-soaked bread, eggs, parsley, and thyme. Finished with a tart, glossy pomegranate-tomato glaze baked onto a free-form loaf.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Rest Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Mushroom-Onion Base
  • 2 tablespoons olive oil
  • 200 g cremini or button mushrooms very finely chopped
  • 1 medium yellow onion about 200 g, finely diced
  • 3 garlic cloves finely chopped
  • 1 tablespoon tomato paste
Beef Mixture
  • 90 g soft white or whole-wheat bread torn into small pieces
  • ½ cup 120 ml whole milk
  • 2 large eggs
  • 1 kg ground beef preferably 85% lean
  • 1¾ teaspoons fine salt
  • ¾ teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 3 tablespoons flat-leaf parsley finely chopped
Pomegranate-Tomato Glaze
  • ¼ cup 60 g tomato paste
  • 2 tablespoons 30 ml pomegranate molasses
  • 1 tablespoon honey
  • 2 tablespoons water
  • ½ teaspoon smoked paprika
  • ¼ teaspoon fine salt

Equipment

  • Large skillet
  • Rimmed sheet pan
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment. Whisk all glaze ingredients together until smooth and set aside.
  2. Heat olive oil in a wide skillet over medium-high. Cook the mushrooms for 6–8 minutes until their liquid evaporates. Add the onion, reduce heat to medium, and cook for 7–9 minutes. Stir in the garlic and tomato paste for 60 seconds. Transfer to a plate and cool for 15 minutes.
  3. Combine the torn bread and milk in a large bowl. Let stand 5 minutes, then mash with a fork until no dry center remains. Add the eggs, salt, pepper, thyme, paprika, parsley, and cooled mushroom mixture, and whisk gently to combine.
  4. Add the beef in loose pieces. Fold with damp hands for 45–60 seconds, stopping as soon as the mixture looks even.
  5. Shape on the prepared pan into a loaf about 25 cm long, 14 cm wide, and 6 cm high. Bake for 35 minutes. Spoon away any large pool of rendered fat, then spread two-thirds of the glaze over the top and sides. Bake for 15 minutes.
  6. Apply the remaining glaze. Bake 5–15 minutes more until the center reaches 160°F (71°C). Rest for 15 minutes before slicing into 8 portions.

Notes

  • Cook mushroom moisture away completely and let the vegetable base cool before mixing. Warm or wet vegetables weaken the loaf's structure.
  • Fold the beef gently and stop as soon as the mixture is even. Over-mixing creates a dense, tight slice.
  • Store refrigerated in covered containers for 3–4 days, or freeze individual cooled slices for up to 3 months.