0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
2 hr 5 min |
| Active: |
35 min |
| Yield: |
6 to 8 servings |
Ingredients
- 2 tablespoons olive oil, plus more for greasing the pan
- 3 yellow onions, chopped (3 cups)
- 1/8 cup diced mushrooms
- 1/2 tablespoon seeded and minced jalapeño peppers
- 2 teaspoons seasoned salt, preferably Lawry’s
- 1/2 teaspoon fine black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 1/3 cup chicken broth
- 1 pound ground chuck
- 1 pound fine ground pork
- 1/2 pound minced smoked brisket
- One 10.5-ounce can cream of mushroom soup
- 1/2 cup crushed butter crackers, such as Ritz
- 3 large eggs, beaten
Instructions
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saucepan. Add the onions, mushrooms, jalapeños, seasoned salt, black pepper, white pepper and granulated garlic and cook over medium heat, stirring occasionally, until the mushrooms become soft and the onions become translucent, 10 to 15 minutes. Remove from the heat and add the chicken broth. Allow to cool slightly.
- In a large bowl, combine the chuck, pork, brisket, vegetable mixture, cream of mushroom soup, cracker crumbs and eggs and mix lightly by hand until thoroughly incorporated. Using a greased aluminum bread pan, form a loaf and bake until the internal loaf temperature reaches 155 degrees F, 1 hour 15 minutes. Remove from the oven and serve hot.
- For a great optional grilling experience, remove the meat loaf from oven and place in the refrigerator to rest overnight.
- Remove the meat loaf from the refrigerator. Slice 3/4-inch thick and reheat over a flat top, char broiler or charcoal grill. Serve over grilled Texas Toast smothered in gravy accompanied with a side of mashed potatoes and hearty green beans.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
430 |
| Total Fat |
29 g |
| Saturated Fat |
10 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
3 g |
| Protein |
31 g |
| Cholesterol |
173 mg |
| Sodium |
642 mg |
