Directions
1Melt the butter in a skillet over medium heat. Add the mushrooms, cover with a lid or tent with foil, and cook for 5 minutes.
2Uncover the pan and add the onion, shallot, and 1/4 teaspoon of salt. Cook, stirring occasionally, until softened, 5 to 10 minutes.
3Add the red bell pepper, garlic, and Cajun seasoning and cook until the bell pepper is soft, about 5 minutes more. Cool for 10 minutes.
4In a large bowl, combine the ground beef, cooled mushroom mixture, saltine crackers, milk, egg, egg yolk, mustard, ketchup, and Worcestershire sauce. Mix well until the mixture looks well blended.
5Form the meatloaf into a 9-inch by 5-inch loaf on a baking sheet lined with foil or parchment paper.
6Make the meatloaf glaze by stirring ketchup, maple syrup, mustard, and Worcestershire sauce.
7Spread the glaze over the meatloaf. Refrigerate while the oven preheats (5 to 10 minutes in the fridge helps firm up the meatloaf before baking).
Preheat the oven to 375°F (190°C).
9Bake the meatloaf for 45 to 55 minutes or until the internal temperature reaches 160°F.
10Let rest on the counter for 10 minutes before slicing (I use a serrated bread knife for clean slices).
Tips:
Ground beef: Choose beef with at least 15% fat for the best flavor and juiciness. Look for labels like 85/15 or 80/20 (these represent the lean meat-to-fat ratio).
Prep shortcut: Save time by using a food processor to quickly chop the mushrooms, onion, and shallot.
Saltine crackers: Saltine crackers in your meatloaf add both seasoning and a lighter texture. If substituting with breadcrumbs, add a pinch or two of extra salt to the mixture for flavor.
Leftover meatloaf: Lasts in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Thaw overnight and reheat in the microwave or a 350°F oven.
Make ahead: Refrigerate the formed, unbaked meatloaf (without the glaze) for up to 24 hours. You can also make the glaze, store it separately in an airtight container, and refrigerate it. When ready to bake, remove the meatloaf from the fridge and let it sit on the counter for 30 minutes before spreading on the glaze. Then, bake as instructed in the recipe.
Freezing unbaked meatloaf: To freeze the uncooked meatloaf, form the meatloaf on a foil-lined baking sheet without adding the glaze. Freeze for 2 hours, wrap in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight, add the glaze, and bake as directed.
