meatloaf with mushroom gravy



For the Meatloaf:

2 pounds ground beef (80% lean)

1 large egg

2 tablespoons grated onion

3/4 cup​ quick oats

3/4 cup milk

1/4 cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried herb blend (fines herbes, or dried leaf sage or thyme)

Optional: 1/2 teaspoon crushed garlic

For the Mushroom Gravy:

1 tablespoon vegetable oil

1 tablespoon butter

2 tablespoons all-purpose flour

12 to 16 ounces mushrooms, sliced

1 1/2 cups beef stock

Salt to taste

1 teaspoon gravy browning sauce (Gravy Master or Kitchen Bouquet)

1/2 teaspoon Worcestershire sauce

Pepper to taste

Steps to do it

Make the meatloaf

Gather the ingredients.

Heat oven to 350 F. Lightly grease a 9 by 5 by 3-inch loaf pan.

In a large bowl combine ground beef, grated onion, egg, oatmeal, milk, tomato sauce, Worcestershire, 1 teaspoon salt, 1/4 teaspoon pepper, herb mixture, and garlic optional. Mix well.

Pack meatloaf mixture loosely into prepared loaf pan. Bake 1 1/2 hours.

Make the sauce
While the meatloaf is baking, make the sauce. In a medium saucepan over medium heat, melt the oil with the butter.

Add the mushrooms and sauté, stirring, until tender and golden and the liquid has evaporated. Add the flour until well mixed.

Add the beef broth and continue cooking, stirring, until thickened.

Add the Sauce Brown Sauce (Gravy Master, Kitchen Bouquet, etc.) and Worcestershire Sauce.

Continue to simmer, uncovered, stirring frequently, for 3 minutes. Taste and add salt and pepper as needed.

Spoon sauce over sliced ​​meatloaf or serve in a bowl on the side.