Mushroom-Stuffed Hamburger Meatloaf With Beer-Cheese Sauce Recipe

• 1/2 cup ketchup
• 1 tablespoon steak sauce (such as A-1)
• 1/2 tablespoon mustard
• 2 tablespoons unsalted butter
• 8 ounces baby Portobello or button mushrooms, finely chopped
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/3 cup dry red wine
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, minced (about 1 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1/4 cup finely diced kosher dill pickles
• 2 large eggs, lightly whisked
• 1/4 cup homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon unflavored gelatin
• 1 pound ground beef chuck
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 tablespoon steak sauce
• 2 teaspoons Dijon mustard
• 1 1/2 tablespoons ketchup
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon dehydrated onion
• Kosher salt and freshly ground black pepper
• 21 Saltine crackers, finely crushed
• 1/3 cup finely grated Asiago cheese
• Non-stick cooking spray
• 1/2 cup milk
• 1 tablespoon all-purpose flour
• 1/2 cup lager beer
• 1 1/2 cups cubed Velveeta cheese

1. Combine ketchup, steak sauce, and mustard in a small bowl and set aside.
2. Melt butter in a medium skillet over medium heat. Add mushrooms in a single layer and cook without moving until mushrooms have released their moisture and pan is starting to dry, about 5 minutes. Stir in garlic and continue cooking, stirring often, until garlic is fragrant and all the liquid from the mushrooms has evaporated, about 4 minutes longer. Add wine, raise heat to medium-high, and season with salt and pepper. Continue cooking, stirring frequently, until all of the liquid has been evaporated and pan is dry. Remove from heat and set aside.
3. Adjust oven rack to lower-middle position and preheat oven to 375u0b0F. Heat olive oil in a medium saute pan over medium heat until shimmering. Add onion, garlic, and pickles and cook, stirring often, until tender and translucent, about 7 minutes. Transfer to a large bowl and let cool.
4. Whisk eggs and chicken stock in a large bowl. Sprinkle with gelatin and let stand for 5 minutes.
5. Add beef, pork, veal, steak sauce, Dijon, ketchup, cayenne, dehydrated onion, 3/4 teaspoon salt, 1/2 teaspoon black pepper, saltines, and Asiago cheese to the bowl with the cooled onion mixture. Add in egg mixture and combine using clean hands, taking care not to over-mix.
6. Spray a foil-lined rimmed baking sheet with cooking spray. Arrange half of the meat in a loaf-shape on the baking sheet, creating a lengthwise furrow in the center that stops short of both ends by about 1 inch. Fill with mushroom mixture. Top with remaining meat, pressing to seal the loaf. Spread with the glaze and transfer meatloaf to the oven.
7. Bake until loaf is cooked through and the glaze has formed a crust, about 50 minutes. Remove from oven and let stand 20 minutes.
8. Meanwhile, whisk milk and flour together in a small saucepan until there are no lumps. Set over medium heat and add beer and cheese. Bring to a simmer and stir constantly until cheese is melted and the mixture melds into a smooth, creamy sauce.
9. Slice meatloaf and serve, passing cheese sauce at the table.

ketchup, steak sauce, mustard, unsalted butter, baby portobello, garlic, red wine, kosher salt, extravirgin olive oil, onion, garlic, kosher dill pickles, eggs, chicken stock, unflavored gelatin, ground beef, ground pork, ground veal, steak sauce, mustard, ketchup, cayenne pepper, onion, kosher salt, crackers, cheese, cooking spray, milk, flour, lager beer, velveeta cheese

Taken from www.seriouseats.com/recipes/2014/10/hamburger-meatloaf-beer-cheese-sauce-mushrooms-recipe.html (may not work)