Umami Meatloaf with Red Pepper–Tomato Sauce

Here’s a juicy and flavorful meatloaf made with a mix of mushrooms, beef, miso, and soy and Worcestershire sauces for immensely satisfying umami. The milk-and-egg-soaked breadcrumbs are key for keeping the meat moist and promote tenderness. A sweet and tangy sauce both glazes the top of the meatloaf and is served alongside it. The glaze on the meatloaf deepens in flavor as it bakes, and the sauce reserved for serving is bright and fresh. You’ll love the leftovers — try them in a sandwich slathered with sauce.

What can I serve with this meatloaf?

This umami-rich meatloaf pairs perfectly with classic sides like mashed potatoes and green beans. Or choose something a little different, like roasted carrot salad or cheesy cauliflower casserole. Even crispy garlic bread would be a great sidekick.

Notes from the Food & Wine Test Kitchen

To make fresh breadcrumbs, pulse torn day-old bread in a food processor. (Remove crusts if they are particularly firm, but if they are soft, like with sandwich bread, it isn’t necessary.) If you don’t have day-old bread, lightly toast torn bread in the oven at 300°F for about 20 minutes before pulsing in a food processor. About four to five slices of bread will yield one cup of crumbs.

Suggested pairing

Pair this meatloaf with a robust, Zinfandel-based red blend, such as The Whole Shebang! California Red.

Make ahead

The meatloaf sauce can be stored in an airtight container in the refrigerator for up to five days. The cooled meatloaf can be stored in an airtight container in the refrigerator for up to four days. Reheat slices in the oven, or gently warm in the microwave.