Meat Loaf With Mushroom Gravy Recipes

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BEST-EVER MEAT LOAF WITH MUSHROOM GRAVY



Best-Ever Meat Loaf with Mushroom Gravy image

This truly is the Best-Ever Meat Loaf with Mushroom Gravy. Moist and exploding with flavor. The mushroom gravy puts it over the top. And you won't believe the meatloaf sandwiches the next day! So good!

Provided by Kris Longwell

Categories     Entree

Time 1h30m

Number Of Ingredients 25

cooking spray (for greasing the baking sheet)
1 lb ground beef (85% lean)
1 lb ground pork
1 cup yellow onion (chopped)
1 cup Panko breadcrumbs (seasoned)
½ cup tomato sauce (plus 3 more tablespoons (for the glaze))
2 large eggs
1 tbsp Worcestershire sauce
3 tbsp balsamic vinegar (divided, 2 for the meat mixture, 1 for the glaze)
1 tbsp thyme (fresh, chopped)
1 tbsp flat-leaf parsley (fresh, chopped)
¼ cup Parmesan cheese (grated)
1 tsp Kosher salt
½ tsp ground black pepper
3 tbsp unsalted butter
¼ cup shallot (chopped)
2 cloves garlic (minced)
8 oz mushrooms (sliced)
1 tsp Worcestershire sauce
¼ cup all-purpose flour
3 tbsp balsamic vinegar
2 cups beef stock
¼ tsp Kosher salt
¼ tsp ground black pepper
1 tbsp flat-leaf parsley (fresh, for garnish, optional)

Steps:

  • Preheat the oven to 375°F.
  • Spray a lined baking sheet with the cooking spray.
  • In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tbsp balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
  • Mix all the ingredients with clean hands until fully mixed.
  • Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
  • Invert the pan over the greased baking sheet and gently transfer onto the sheet.
  • Bake for 50 minutes.
  • Meanwhile, mix 3 tbsp tomato sauce with 1 tbsp balsamic vinegar. Set aside.
  • After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.

Nutrition Facts : Calories 449 kcal, Carbohydrate 16 g, Protein 26 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 147 mg, Sodium 792 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MEAT LOAF WITH MUSHROOM GRAVY



Meat Loaf With Mushroom Gravy image

My mom's meat loaf is inarguably better than yours, but this is not my mom's meat loaf recipe. This one is an amalgam, intended to evoke all the important meat loaves in my life-and there have been many: The meat loaf I'd get at the family table as a child; the meat loaf I'd find (if I was lucky) in the steam table in the school cafeteria, usually festering in a pool of graying commercial gravy (God, I loved that stuff-especially when stoned); the meat loaf in the familiar foil tray of a Swanson TV dinner (which freed me from the oppression of a loving dinner table!); and the meat loaf my bosses insisted I keep on the menu at my first chef job-the restaurant failed, but the meat loaf was quite good. This, then is the sum of all those experiences.

Provided by Anthony Bourdain

Categories     HarperCollins     Anthony Bourdain     Meatloaf     Ground Beef     Beef     Veal     Mushroom     Dinner

Yield Serves 6-12

Number Of Ingredients 19

2 1/2 tablespoons canola oil
1 large yellow or white onion, peeled and very finely chopped
3 ribs celery, very finely chopped
2 sprigs fresh marjoram, leaves only, very finely chopped
3 sprigs fresh thyme, leaves only, very finely chopped
Salt and finely ground black pepper to taste
2 pounds ground beef chuck
1 1/3 pounds ground veal
3 eggs, lightly beaten
1 cup panko bread crumbs
1/4 cup tomato paste
3 tablespoons unsalted butter
1 pound cremini mushrooms, diced
2 large or 3 to 4 shallots, peeled and finely chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1 1/4 cups veal stock
1/2 cup heavy cream
Special Equipment
Instant-read thermometer

Steps:

  • In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.
  • Preheat the oven to 350˚F.
  • Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.
  • Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.
  • While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.
  • Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.

MUSHROOM MEATLOAF



Mushroom Meatloaf image

This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!

Provided by RC2STEP

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 2h

Yield 4

Number Of Ingredients 8

2 pounds lean ground beef
½ pound fresh mushrooms, all minced except for 6
¾ cup fresh bread crumbs
½ cup minced onion
½ cup ketchup
2 eggs, beaten
1 ½ teaspoons salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
  • Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g

BEST EVER MEATLOAF WITH BROWN GRAVY



Best Ever Meatloaf with Brown Gravy image

This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.

Provided by MARBALET

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
¾ cup fresh bread crumbs
½ cup chili sauce
1 egg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
  • Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
  • While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g

MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY



Mean Chef's Meatloaf With Mushroom Gravy image

I adopted this recipe from Mean Chef. He and I made it together one cold spring in 2005 "Just your basic fabulous meatloaf with mushroom gravy. Great serve cold on a sandwich."

Provided by Bekah

Categories     Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 23

1 tablespoon olive oil
1 large white onion, finely chopped
5 garlic cloves, minced
2 eggs, beaten
1/2 teaspoon chopped thyme leaves
3 tablespoons Dijon mustard, plus
1 teaspoon Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 cup milk
2 lbs ground beef (equal parts beef, pork, and veal preferred)
2/3 cup crushed saltine
1/4 cup minced flat leaf parsley
1 tablespoon coarse salt
2 teaspoons fresh ground black pepper
8 ounces thinly sliced bacon
4 tablespoons unsalted butter
2 cups thinly sliced mushrooms (8 ounces)
1/4 cup unbleached flour
2 1/2 cups vegetable stock (store-bought or homemade)
1/4 cup dry red wine
2 tablespoons tamari soy sauce
fresh ground black pepper

Steps:

  • Preheat the oven to 350 degrees.
  • Pour the oil into a sauté pan and set over medium-high heat.
  • Add the onion and garlic and saute until translucent, about 5 minutes.
  • Remove from heat and allow to cool.
  • In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
  • Place the ground meat into another bowl and pour the egg mixture over the meat.
  • Add the saltines, parsley, onion, and garlic to the bowl.
  • Season with salt and pepper.
  • Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
  • Transfer to a cookie sheet and form into a loaf.
  • If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
  • Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
  • If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
  • Remove from the oven and set aside to rest for 5 minutes.
  • Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
  • Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
  • Add the mushrooms and sauté until brown, about 7 minutes.
  • Stir in the flour; it will become very pasty.
  • Cook this roux for 2 minutes, stirring constantly.
  • It will stick to the bottom of the pan a little bit; that's okay.
  • Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
  • Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
  • Serve in a sauceboat.

Nutrition Facts : Calories 1096.9, Fat 80.9, SaturatedFat 32.1, Cholesterol 324.9, Sodium 3302, Carbohydrate 28.1, Fiber 2.5, Sugar 4, Protein 59.4

CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY



Classic Mock Meatloaf with Mushroom Gravy image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 19

9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm)
2 cups (8 ounces) walnuts
3 large eggs
3 medium onions, diced
1 small green bell pepper, diced
1 small celery rib, minced
1 small bunch parsley, stems discarded and leaves chopped
2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well
1 1/2 tablespoons canola oil
1 teaspoon poultry seasoning
1 teaspoon salt
Generous seasoning freshly ground black pepper
4 tablespoons unsalted butter
2 cups (8 ounces) thinly sliced mushrooms
1/4 cup unbleached flour
2 1/2 cups vegetables stock, store-bought or homemade
1/4 cup dry red wine
2 tablespoons tamari soy sauce
Freshly ground black pepper to taste

Steps:

  • Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
  • Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
  • Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
  • Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
  • Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
  • Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
  • Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

TURKEY MEATLOAF AND GRAVY



Turkey Meatloaf and Gravy image

Best served with garlic mashed potatoes and steamed broccoli. A wonderful healthy meal. Lots of ingredients, but worth the effort.

Provided by Bree

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h40m

Yield 6

Number Of Ingredients 33

1 tablespoon butter
⅔ cup minced white onion
¾ cup minced green onions
½ cup minced carrots
½ cup minced celery
¼ cup minced green bell pepper
¼ cup minced red bell pepper
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground nutmeg
½ teaspoon ground cumin
3 eggs
½ cup ketchup
½ cup half-and-half cream
1 ½ pounds ground turkey
½ pound chicken sausage
¾ cup fresh bread crumbs
2 tablespoons butter, divided
4 shallots, minced
¼ cup minced red bell pepper
½ cup minced yellow bell pepper
1 sprig fresh thyme
1 bay leaves
freshly ground black pepper to taste
½ cup half-and-half cream
2 tablespoons minced garlic
1 cup beef stock
1 cup chicken stock
2 roma tomatoes - peeled, seeded and chopped
½ cup ketchup
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
  • In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
  • Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
  • To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 30.6 g, Cholesterol 236.1 mg, Fat 26.5 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 11.1 g, Sodium 1443.7 mg, Sugar 15.2 g

BLUE PLATE MEAT LOAF WITH MUSHROOM PAN GRAVY



Blue Plate Meat Loaf With Mushroom Pan Gravy image

Blue Plate optional. This meatloaf is comfort food to the max. It will take you right back to your childhood. Williams Sonoma: American

Provided by cookiedog

Categories     Pork

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

1 yellow onion, finely chopped
3/4 cup old fashioned oats
1/2 cup tomato sauce plus 3 tablespoon tomato sauce
2 large eggs
2 tablespoons Worcestershire sauce
salt
fresh ground pepper
2/3 lb ground beef round (85% lean)
2/3 lb ground pork
2/3 lb ground veal
1 tablespoon unsalted butter
melted butter, as needed
10 ounces button mushrooms, thinly sliced
2 tablespoons all-purpose flour
2 cups beef stock, preferably homemade
fresh thyme sprig (to garnish)

Steps:

  • Preheat the oven to 375°F Lightly oil a 9-by-13 inch flameproof baking pan. In a large bowl, combine the onion, oats, the 1/2 cup tomato sauce, the eggs, Worcestershire sauce, 1 teaspoons salt, and 1/4 teaspoons pepper. Stir to mix thoroughly. Add the ground meats and mix well with clean hands. Rinse an 8 1/2-by-4 1/2-inch loaf pan with water and pack the meat mixture into the wet pan. Unmold the meat mixture into the prepared baking pan.
  • Bake for 1 hour. Spread the 3 tablespoons tomato sauce over the top of the meat loaf and continue baking until an instant-read thermometer inserted in the center of the loaf registers 165F, about 10 minutes longer.
  • Meanwhile, melt the 1 tablespoon butter in a skillet over medium-high heat. Add the mushrooms and cook, uncovered, stirring from time to time, until lightly browned, about 8 minutes, set aside.
  • Using a large spatula, transfer the meat loaf to a platter and cover loosely with aluminum foil. Spoon off the clear yellow fat from the baking pan and measure it. Add melted butter as needed to make 2 tablespoons. Return the 2 tablespoons fat to the meat juice in the baking pan and place on the stove top over medium-low heat. Whisk in the flour until smooth to make a roux. Let bubble for 1 minute. Whisk in the stock, then scrape up the browned bits from the pan bottom. Bring to a simmer over medium-high heat, whisking often. Reduce the heat to medium-low add the reserved mushrooms, and simmer until lightly thickened, about 5 minutes Season to taste with salt and pepper.
  • Slice the meat loaf and serve hot, garnished with thyme and drizzled with gravy.

MEATLOAF WITH MUSHROOM GRAVY(COOK'S COUNTRY)



Meatloaf With Mushroom Gravy(Cook's Country) image

Baked the meatloaf in the skillet that you sauteed mushrooms in, and once the loaf was resting, used the same skillet (and meat drippings) to build our gravy. If you're short the 2 tablespoons of meatloaf drippings needed to make the gravy, supplement them with melted butter or vegetable oil.

Provided by Coppercloud

Categories     Meatloaf

Time 2h9m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 16

1 cup water
1/4 ounce dried porcini mushrooms, rinsed
16 saltines
10 ounces white mushrooms, trimmed
1 tablespoon vegetable oil
1 onion, chopped fine
salt and pepper
4 garlic cloves, minced
1 lb ground pork
2 large eggs
1 tablespoon Worcestershire sauce
3/4 teaspoon Worcestershire sauce
1 lb ground beef, 85 percent lean
3/4 teaspoon fresh thyme, minced
1/4 cup all-purpose flour
2 1/2 cups low sodium chicken broth

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain porcini through fine-mesh strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
  • 2. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl and reserve. Pulse 5 ounces of white mushrooms in processor until finely ground, 8 to 10 pulses.
  • 3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed mushrooms and 1/4 teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Wipe out skillet with paper towels.
  • 4. Add pork, 1/4 cup reserved porcini liquid, eggs, 1 tablespoon Worcestershire, 1 teaspoon salt, and ¾ teaspoon pepper to cooled mushroom-saltine mixture and knead gently until nearly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 by 6-inch loaf. Bake until meatloaf registers 160 degrees, 45 to 55 minutes. Transfer meatloaf to carving board and tent loosely with aluminum foil.
  • 5. Slice remaining 5 ounces white mushrooms. Discard any solids in skillet and pour off all but 2 tablespoons fat. Heat fat over medium-high heat until shimmering. Add sliced mushrooms and reserved porcini and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Stir in thyme and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in broth, 1/2 cup reserved porcini liquid, and remaining 3/4 teaspoon Worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with gravy.
  • **Swanson Certified Organic Free Range Chicken Broth is our ATK taste-test winner.

Nutrition Facts : Calories 501.3, Fat 32.8, SaturatedFat 11.6, Cholesterol 167.9, Sodium 274.9, Carbohydrate 16.8, Fiber 1.4, Sugar 2.5, Protein 34.1

MEAT LOAF WITH MUSHROOM GRAVY



Meat Loaf With Mushroom Gravy image

Make and share this Meat Loaf With Mushroom Gravy recipe from Food.com.

Provided by Denver cooks

Categories     Meatloaf

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs hamburger
1 cup dry breadcrumbs
1 1/4 cups milk
1 egg
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon ground sage
1 garlic clove, minced
1 (4 ounce) can mushrooms stems and pieces drained reserve liquid
2 tablespoons flour
2 tablespoons oil
1 beef bouillon cube
4 drops browning sauce

Steps:

  • For Meat loaf:.
  • Mix all ingredients. Spread in an ungreased loaf pan.
  • Bake uncovered at 350 deg. about 1-1/2 hours. Serve with.
  • mushroom gravy.
  • For Mushroom gravy:.
  • Cook mushrooms and flour in oil over low heat
  • Stir constantly until bubbly.
  • Remove from heat
  • Add enough water to reserve liquid to make 1 cup
  • Stir into mixture
  • Add bouillon cube.
  • Heat to boiling and stir 1 min
  • Stir in bouquet sauce.

Nutrition Facts : Calories 589.1, Fat 31.9, SaturatedFat 10.8, Cholesterol 171.5, Sodium 1535, Carbohydrate 29.3, Fiber 1.7, Sugar 3.2, Protein 43.8

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