Cheesecake Factory Meatloaf
This Copycat Cheesecake Factory Meatloaf is spot on - loaded with ground beef & pork, veggies and the perfect blend of seasonings. And no worries - it's also smothered in a rich brown gravy filled with sauteed onions and mushrooms! Comfort food at its best!
Equipment
Ingredients
Meatloaf
- 1 tbsp vegetable oil
- 1/2 green bell pepper minced
- ½ cup red onion minced (1/2 small)
- ⅓ cup carrot shredded (1 medium)
- 5 cloves garlic minced
- 3 eggs beaten
- 1 ½ pounds ground beef
- 1 pound ground pork
- 1 tbsp fresh Italian parsley minced
- 1 tbsp granulated sugar
- 2 tsp salt
- 1 tbsp Italian seasoning
- 1 tsp ground sage
- 1/2 tsp ground black pepper
- ½ tsp paprika
- 1/2 cup half and half
- ¾ cup bread crumbs
- 1/4 cup Ketchup
Mushroom Gravy
- 4 tbsp butter divided
- 1 ½ cups mushrooms sliced
- 1 medium onion sliced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 clove garlic minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- ¼ tsp dried thyme
- ¼ tsp ground sage
- 1 tsp minced Italian parsley
Instructions
Meatloaf
- Preheat the oven to 350°F.
- Prepare the meatloaf. In a medium skillet, heat 1 tbsp vegetable oil and sauté the green pepper, red onion, carrot and garlic and cook for 5 minutes until softened.1 tbsp vegetable oil, 1/2 green bell pepper, ½ cup red onion, ⅓ cup carrot, 5 cloves garlic
- In a large bowl, beat the eggs. Add the ground beef and pork and mix them together. Add the parsley, sugar, salt, Italian seasoning, sage, pepper, paprika, cooked vegetables and milk. Once this is combined, add the breadcrumbs a bit at a time so they get evenly distributed.3 eggs, 1 ½ pounds ground beef, 1 pound ground pork, 1 tbsp fresh Italian parsley, 1 tbsp granulated sugar, 2 tsp salt, 1 tbsp Italian seasoning, 1 tsp ground sage, 1/2 tsp ground black pepper, ½ tsp paprika, 1/2 cup half and half, ¾ cup bread crumbs
- Press the meat mixture into a 9 x 5-inch loaf pan and top with ketchup. bake for 75 minutes. Remove the loaf from the oven and let stand for 15 minutes.1/4 cup Ketchup
Mushroom Gravy
- Make the mushroom gravy while the meatloaf rests.
- Over medium heat, melt 2 tablespoons of butter in a medium skillet. add mushrooms and onion.4 tbsp butter, 1 ½ cups mushrooms, 1 medium onion
- Once onions and mushrooms have a little color to them. Drop to low heat and add 1 tbsp olive oil. Caramelize veggies until softened and onions are limp for about 10 min without burning them. Remove mushrooms and onions to a plate and set aside.
- Melt 2 tbsp butter in same skillet. Add the garlic and cook until fragrant, then whisk in the flour. Cook until the flour starts to brown, about 2 minutes.4 tbsp butter, 1 clove garlic, 2 tbsp all-purpose flour
- Whisk in the beef broth and make sure there are no lumps and bring to a simmer and let thicken.2 cups beef broth
- Whisk in salt, pepper, thyme and sage. Add mushrooms and onions and stir to combine.¼ tsp salt, ¼ tsp dried thyme, ¼ tsp ground sage, ¼ tsp ground black pepper
- Serve sliced meatloaf topped with mushroom gravy and top with parsley.1 tsp minced Italian parsley
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1sliceCalories: 449kcalCarbohydrates: 15gProtein: 24gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 146mgSodium: 954mgPotassium: 528mgFiber: 1gSugar: 5gVitamin A: 1117IUVitamin C: 9mgCalcium: 80mgIron: 3mg
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