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Marsala Meatloaf

Featured in

Carolina Soul

Servings:

8

Total time:

55 minutes

I absolutely love meatloaf. There’s nothing like it. It’s just a good old American tradition. My mother would usually top it with a little spiked ketchup. But through the years I’ve tried a few diverse ways of recreating this American tradition. Even when I switch it up and use turkey instead of ground beef, it comes out amazing. My young cousin Dakari is a meatloaf fanatic. I’ve created a southwestern style, Italian, Greek, Caribbean, BBQ, and even Asian. You name it, I’ve done it all. But the one I love the most is my Marsala Meatloaf. If you’ve ever enjoyed a chicken marsala, you can just about figure how this is going to taste. I thought of a couple of surprise ingredients to complement this wonderful dinner selection. In fact, this has made a wonderful sandwich over the years.

Ingredients

  • 2 Pounds of ground beef or ground turkey

  • ½ Cup of Worcestershire sauce

  • 1 Package of Lipton soup mix

  • ½ Cup of steak sauce

  • ½ Tablespoon of ground thyme

  • ½ Tablespoon of garlic powder

  • 1 Tablespoon of seasoned salt

  • 2 Eggs, slightly beaten

  • 1 Tablespoon of olive oil

  • ½ Stick of unsalted butter

  • 1 Small onion, thinly sliced

  • 1 Small green bell pepper, thinly sliced

  • 1 Cup of mushrooms (use a variety if desired)

  • ½ Cup of all-purpose flour

  • ¼ Cup of dry sherry

  • ½ Cup of beef broth

Directions

  1. Preheat the oven to 375°F. In a large mixing bowl, add the meat, Worcestershire sauce, soup mix, steak sauce, thyme, garlic powder, seasoned salt, eggs, and olive oil. Mix well.

  2. Transfer the mixture onto a greased cookie sheet. Mold into the desired shape. Cover with foil and place into the oven. Cook for about 40 minutes.

  3. Place a large skillet onto the stove on medium high. Add the butter, onion, bell pepper, and mushrooms. Sauté for about three minutes.

  4. Add the flour and stir with a whisk until smooth. While stirring, add the sherry and broth. Continue to stir until smooth and no lumps remain. Reduce and simmer until thickened.

  5. Remove the meatloaf from the oven and spoon over the meatloaf. Return to the oven and continue cooking for about 12-15 minutes.

  6. Remove the meatloaf from the oven and allow it to cool for about 15 minutes before slicing. Serve over mashed potatoes or rice.

Marsala Meatloaf
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