• 3 tablespoons butter (or bacon drippings)
• ½ large onion, chopped
• 1 rib celery, finely chopped
• ½ red bell pepper, finely chopped
• 2 teaspoons minced garlic
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ cup chopped fresh parsley
• 2 eggs
• 1 teaspoon Dijon mustard
• ⅓ cup ketchup, plus ¼ cup
• 2 tablespoons plus 1 teaspoon Worcestershire sauce
• ¼ cup Heavy cream
• ½ cup Breadcrumbs
• 1-¼ pound ground chuck
• ⅓ teaspoons salt
• 1 teaspoons plus ¼ teaspoon freshly ground black pepper
• Three or four medium potatoes, quartered (optional)
• 1 tablespoon red wine vinegar
• 1 14.5 oz can diced tomatoes

In a large heavy skillet, heat the bacon dripping over medium heat. Add all but about 4 tbsp of the chopped onion, the celery, and all but 2 tbsp of the bell pepper to the skillet and cook until they soften, about 5 minutes or so.

Add one tsp garlic, the thyme, rosemary, and the parsley and cook an additional 2 minutes. Set skillet aside to cool. Preheat your oven to 350 deg F.

In a large mixing bowl, transfer the cooled vegetable mixture and add the eggs, the mustard, ⅓ cup of ketchup, the Worcestershire sauce, the cream, and mix well. Then add the breadcrumbs, ground chuck, salt, and pepper. Mix until everything is uniformly combined (no dry spots,) but don't over mix.

Turn the whole blob out into a greased oval corningware casserole dish (I used an oval, 3" deep dish,) shape into a loaf with your hands. If you are using them, place your quartered red potatoes around the loaf in the dish.

In a small saucepan, combine the rest of the onion, garlic, the red bell pepper, ¼ cup ketchup, the red wine vinegar, salt, pepper, and canned tomatoes. Bring the mixture to a boil over medium high heat and simmer for a few minutes to reduce slightly. Pour the mixture over the top of the meatloaf, sprinkle the button mushrooms on top of that, smooth out with a spoon, and toss the whole thing in the oven for 60 to 75 minutes.

When you think it is done, turn off the oven and take the meatloaf out and set on a rack to cool for ten minutes or so. Put your plates in the oven for a minute to warm.

Preparation time: 15 minutes
Cooking time: 1 ½ hours

The Redneck Gourmet