Prep Time

　　Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions.

　　

Ingredients

Serves 6 to 8

　　5 tablespoons olive oil

　　3 large onions, coarsely chopped

　　1 tablespoon sugar

　　2 teaspoons dried oregano

　　2 garlic cloves, minced

　　1/4 cup apple cider vinegar

　　1 pound lean ground beef

　　1 pound ground pork

　　1 14 1/2-ounce can crushed tomatoes with added puree

　　2 large eggs

　　1 cup crushed saltine cracker crumbs

　　1/2 cup chopped celery leaves

　　1/4 cup dry white wine

　　1 1/2 teaspoons salt

　　3/4 teaspoon ground black pepper

　　1 pound mushrooms, sliced

　　

Step 1

Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes. Stir in oregano and garlic. Add vinegar; cook until evaporated, about 2 minutes. Transfer to large bowl and cool.

　　

Step 2

Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions. Mix with fork until just blended. Form meat mixture into 10-by-5-inch loaf shape in prepared pan.

　　

Step 3

Bake 45 minutes. Spread remaining crushed tomatoes over meat loaf. Drizzle with 1 tablespoon oil. Bake until thermometer inserted into center registers 155°F, about 1 hour. Cool 15 minutes.

　　

Step 4

Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 12 minutes. Season to taste with salt and pepper.

　　

Step 5

Cut meat loaf into thick slices. Spoon mushrooms and pan juices over.