Meatloaf recipe, what am I missing?
I really like a good meatloaf, and I have a fair recipe, but I'm missing what I describe as a "dark" flavor to the loaf. Could also be called earthy or robust maybe. I tried adding some stuff called Kitchen Bouquet, and it helps a little, but doesn't get me what I want. Here is the recipe I use, and maybe you can tell me what I need to add. Thanks!
2 pounds ground beef
3/4 pound ground pork
1 sweet red pepper, finely diced
8 ounces sliced baby portobello mushrooms
5 tablespoons catsup for the meat mixture
2 tablespoons catsup for the topping
2 tablespoons Dijon mustard
1-1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
Ã¯Â¿Â½ teaspoon black pepper
2 1/2 teaspoons Kitchen Bouquet
1 whole egg
3/4 cup dry bread crumbs
Pam cooking spray
Preheat oven to 350 degrees.
Combine meat. Then add catsup, Dijon mustard, basil, oregano, salt, pepper, Kitchen Bouquet, mushrooms, sweet pepper, and egg. Mix, then add bread crumbs and mix well.
Line bottom tray of broiler pan with aluminum foil. Shape meat mixture into a 9x5-inch loaf on a broiler pan coated with cooking spray. Spread 2 tablespoons catsup over the top of the meatloaf before baking. Bake at 350 degrees for 1 hour to 1 hour 15 minutes, or until a thermometer registers 160 degrees. Let stand for 10 minutes. Cut the loaf into 1 inch slices.