Meatloaf with Mushroom Gravy.
Meatloaf is something we’ve all had at one time or another. I’ve found it to be true it’s either really good or really bad. If it falls in the later it’s usually because it’s as dry as the Sahara desert. When it’s done right meatloaf can be magnificent. We all know it’s not going to win any beauty contests but it will satisfy your hunger in a big way.
Meatloaf is stick to your ribs good and is a recipe you should have in your repertoire. We think ours is pretty special and after one bite we think you’ll agree. What’s our secret? The sauce.
You all know how much we love mushrooms in our house. Mushrooms and meatloaf go together like mashed potatoes and gravy. They just do. I decided to put all of those together and the result was a Southern down home comfort party on a plate. We didn’t just use mushrooms in the sauce, oh no, it’s double the mushroom love in this recipe.
It’s IN the meatloaf and IN the sauce. While I’m not crazy about the word moist and try to avoid it like the plague in this case it’s true and that’s because we bake the meatloaf IN the sauce. I know I know. Why haven’t we don’t this sooner?
Mashed Potatoes Are a Must.
I honestly have no idea why I’d never made meatloaf this way before. I guess it’s a better late than never silver lining scenario here. I’m just happy I fell into that one. It was a very happy surprise.
Whatever you do, don’t forget the garlic mashed potatoes. I beg you. It would be a shame to waste any of that sauce. It’s just that good. If you’re in a pinch a nicely toasted baguette would work. Or hey, if you’re an overachiever do both.
- 4 tablespoons unsalted butter
- 16 ounces cremini mushrooms – divided
- kosher salt/pepper
- 1 tablespoon fresh thyme
- 4 tablespoons all-purpose flour
- 2 3/4 cups broth – divided
- 1/2 cup half/half
- 1 1/2 pounds meatloaf blend (beef, pork, veal)
- 1/2 onion – minced
- 2 tablespoons Worcestershire sauce
- 1/2 cup panko bread crumbs
- 1 egg – beaten
- Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.
- Sprinkle flour on mushrooms. Stir until coated. Add 2 1/2 cups of broth. Stir to combine. Continue cooking until mixture begins to thicken. Add cream. Remove from heat.
- Preheat oven to 325 degrees.
- Pulse remaining mushrooms (4 ounces) in food processor.
- Into a large bowl add: meat, onion, Worcestershire, remaining broth (1/4 cup broth), panko, egg and mushrooms. Mix until just combined.
- Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.
- Skim fat off sauce prior to serving.
- OXO 11132100 Good Grips Stainless Steel Measuring Spoons with Magnetic Snaps
- Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
- Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
- Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver
- OXO 11132000 Good Grips Stainless Steel Measuring Cups with Magnetic Snaps
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Amount Per Serving:Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g