Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions.

Serves 6 to 8.

INGREDIENTS

  • 5tablespoons olive oil
  • 3large onions, coarsely chopped
  • 1tablespoon sugar
  • 2teaspoons dried oregano
  • 2garlic cloves, minced
  • 1/4cup apple cider vinegar1pound lean ground beef
  • 1pound ground pork
  • 114 1/2-ounce can crushed tomatoes with added puree
  • 2large eggs
  • 1cup crushed saltine cracker crumbs
  • 1/2cup chopped celery leaves
  • 1/4cup dry white wine
  • 1 1/2teaspoons salt
  • 3/4teaspoon ground black pepper1pound mushrooms, sliced

    DIRECTIONS

    Preheat oven to 350°F. Oil 13×9x2-inch roasting pan. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onions and sugar; saut&eacute until onions are deep golden brown, about 15 minutes. Stir in oregano and garlic. Add vinegar; cook until evaporated, about 2 minutes. Transfer to large bowl and cool.


    Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions. Mix with fork until just blended. Form meat mixture into 10-by-5-inch loaf shape in prepared pan.


    Bake 45 minutes. Spread remaining crushed tomatoes over meat loaf. Drizzle with 1 tablespoon oil. Bake until thermometer inserted into center registers 155°F, about 1 hour. Cool 15 minutes.


    Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; saut&eacute until tender, about 12 minutes. Season to taste with salt and pepper.


    Cut meat loaf into thick slices. Spoon mushrooms and pan juices over.