Steakhouse Meatloaf

Some days call for a quick dinner, others a light meal; but some days just call for comfort food. My idea of comfort food is a nice steak, but my wife is more of a meatloaf gal. This recipe combines the best of both worlds. Meatloaf flavored with steak seasoning and steak sauce. What could be better?!?

The mixture starts with a combination of ground beef and country sausage. I add an egg and some bread crumbs to bind things together, then season the meatloaf with onions, green bell pepper, Montreal steak seasoning, steak sauce, and liquid smoke seasoning. Once mixed and shaped, the meatloaf is baked for 90 minutes.

As a side for the meatloaf, I added potatoes and carrots tossed with a little more steak seasoning. The vegetables cook in the same pan as the meatloaf, picking up some of the flavors of the meat as they roast. The finishing touch is mushroom gravy. Meat, potatoes, gravy. What's not to like?!?!

Steakhouse Meatloaf

2 lbs ground beef

1 lb mild country sausage

1 egg

1/2 cup dry bread crumbs

1 onion, diced fine

1 green bell pepper, diced fine

3 Tbsp Montreal steak seasoning, divided

2 Tbsp steak sauce

2 tsp liquid smoke seasoning

3 oz colby jack cheese, cubed

2 lbs new red potatoes, halved

1 lb baby carrots

1 recipe mushroom gravy (see below)

Preheat oven to 350 degrees F. In large mixing bowl, combine ground beef, sausage, egg, bread crumbs, onion, bell pepper, 2 Tbsp steak seasoning, steak sauce, and liquid smoke seasoning until well blended. 

Add cheese and combine. Shape into loaf and place in center of 9x13 inch baking pan, leaving about an inch to inch-and-a-half around the meatloaf. Toss potatoes and carrots with remaining 1 Tbsp steak seasoning. Arrange vegetables around meatloaf.




Cover with aluminum foil and bake in 350 degree F oven for 45 minutes. Remove foil and bake 45 minutes longer. Remove from oven and let rest 10 minutes before cutting. Serve topped with mushroom gravy.







Mushroom Gravy

3 Tbsp butter
8 oz sliced mushrooms
3 Tbsp flour
2 Tbsp sherry
3 cups beef stock
Salt and pepper

Melt butter in medium saucepan over medium high heat. Add mushrooms and cook until browned, about 8 minutes.






Add flour and stir. Cook 1 minute. Whisk in sherry and half the beef stock until smooth. Add remaining broth. Bring to a boil, reduce heat and simmer until desired consistency.