Now that winter is upon us, I am enjoying making and eating comfort foods. This chili works perfectly on a rainy, cool evening. It freezes well, so make a double batch and tuck away a meal for one of those crazy nights when you don’t have time to cook.
This is one of my favorite ways to prepare meatloaf. The leeks add a nice, mellow onion flavor and we never go wrong with mushrooms in my home. I used fresh, homemade breadcrumbs, which keep the meatloaf very moist.
1 Tbsp olive oil
1 cup leeks, thinly sliced white and pale green parts only
8 ounces thinly sliced crimini (baby bella) mushrooms (about 3 cups)
3 large garlic cloves
1 Tbsp Dijon mustard
1 tsp salt
1 tsp freshly ground pepper
1 large eggs, beaten
2 tablespoons dry whole wheat bread crumbs
1 pound ground beef
1 Tbsp heavy whipping cream
Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add leeks, mushrooms, and garlic. Sauté until soft, about 10 minutes.
Add mustard, salt and pepper; transfer to a large bowl and cool.
Mix eggs and bread crumbs into vegetables, then add the beef and cream. Transfer to a 9x5x3-inch loaf pan.
Bake meatloaf until thermometer inserted into center registers 160 degrees, about 45 minutes. Let meatloaf rest 15 minutes; turn onto platter.