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Ingredients
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Meatloaf
- 1 pound mushrooms, button, finely chopped
- 1 pound ground meat (turkey, chicken, pork or beef)
- 1 teaspoon minced fresh thyme
- 1 tablespoon minced fresh Italian parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 tablespoon fresh garlic, minced fine
- 1 cup fresh bread crumbs
- 1/2 cup whole milk
- 2 eggs, lightly beaten
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Mushroom Gravy
- 1.5 pounds crimini mushrooms, sliced
- 1/3 cup onion, finely diced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups beef stock (or broth), plus more as needed
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup dry red wine (like a Pinot Noir or Merlot)
- Optional: 1/4 cup whole milk or cream, for richness
Instructions
Meatloaf
- Preheat oven to 350 degrees.
- In a large bowl, add the meat, mushroom and remaining 10 ingredients. Mix until well combined.
- Place mixture into 7 x 5 inch loaf baking pan or shape into free form loaf and place on a parchment lined sheet pan. Place into preheated oven and bake for 45 minutes.
Mushroom Gravy
- In a large skillet, melt the butter over medium-high heat.
- Add the diced onions and cook until softened and translucent, about 5 minutes.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown. This is crucial for developing deep, savory flavor. Continue cooking until the mushrooms are nicely browned, about 10-15 minutes.
- Sprinkle the flour over the mushrooms and onions. Stir to coat evenly.
- Cook, stirring constantly, for about 2-3 minutes, allowing the flour to cook and lightly brown. This roux will thicken the gravy.
- Gradually pour in the beef stock (or broth), whisking continuously to prevent lumps.
- If using, add the red wine at this time, and allow it to cook down for a couple of minutes.
- Stir in the Worcestershire sauce and thyme.
- Bring the mixture to a simmer, then reduce the heat to low.
- Simmer, stirring occasionally, until the gravy has thickened to your desired consistency, about 10-15 minutes. If the gravy is too thick, add more beef stock (or broth) as needed.
- If you would like a richer creamier gravy, stir in the milk or cream now.
- Taste and season generously with salt and freshly ground black pepper.
- If desired, you can use a stick blender to puree a portion of the gravy for a smoother texture.
- Pour the mushroom gravy over the cooked meatloaf slices.
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Reviews (4)
A can of condensed Cream of Mushroom Soup makes a great sauce.
Add mushrom. Fast and easy. Season to taste