If you’ve read my bio, you know that my family has a race car. During racing season, we live in our motorhome at whatever track we’re at. Here’s the crew having dinner in our pit:
I have to have breakfast, lunch, and dinner for a crew of between 5 and 10 people on a race weekend (which is 3 to 5 days). One of the last trips we were on, I took ground beef to make hamburgers. For some unknown reason, I took too much ground beef. I didn’t want to waste it, so this is the recipe I came up with. I had cooked some caramelized onions and sautéed some mushrooms to go on the hamburgers the night before and had some left over. I also had some barbecue sauce that some of us put on the hamburgers. So, I just started grabbing leftovers and throwing them in the meatloaf – everything, but the kitchen sink! My motorhome has a convection oven, so baking is easy.
I have to tell you, I don’t like cold meatloaf or mushrooms, and I ate this like there was no tomorrow! The only thing I would do differently is chop the mushrooms. They were just a little too big left whole. Otherwise, it was a hit with the crew for lunch sandwiches and had a great flavor.
Kitchen Sink Meatloaf
1 lb. ground beef
1/4 cup caramelized onions
1/4 cup sautéed mushrooms
2 tablespoons Dijon mustard
2 tablespoons ketchup, plus extra for the top
2 tablespoons barbecue sauce
salt and pepper to taste
1 slice of bread, crust removed
1/4 cup milk
Put all of the ingredients in a large mixing bowl and mix with your hands until all the ingredients are well mixed together. Form a meatloaf shape. Place in pan and spread some ketchup on top. You can use barbecue sauce in place of the ketchup. Bake for 45 minutes at 350 degrees. Serve hot or cold in sandwiches.