BEST-EVER MEAT LOAF WITH MUSHROOM GRAVY
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
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
MEATLOAF WITH MUSHROOM GRAVY
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Lightly grease a 9 x 5 x 3-inch loaf pan.
- In a large bowl, combine the ground beef, grated onion, egg, oats, milk, ketchup, Worcestershire, 1 teaspoon salt, 1/4 teaspoon pepper, herb blend, and optional garlic. Blend well.
- Pack the meatloaf mixture loosely in the prepared loaf pan. Bake 1 1/2 hours.
- While the meatloaf is baking, make the gravy. In a medium saucepan over medium heat, melt oil with butter.
- Add the mushrooms and sauté, stirring, until tender and browned and the liquid has evaporated. Stir in the flour until well blended.
- Add the beef stock and continue cooking, stirring, until thickened.
- Add the gravy browning sauce (Gravy Master, Kitchen Bouquet, etc.) and Worcestershire sauce.
- Continue simmering, uncovered, stirring frequently, for 3 minutes. Taste and add salt and pepper, as needed.
- Spoon the gravy over the sliced meatloaf or serve it in a bowl on the side.
- Enjoy.
Nutrition Facts : Calories 422 kcal, Carbohydrate 13 g, Cholesterol 130 mg, Fiber 2 g, Protein 35 g, SaturatedFat 9 g, Sodium 683 mg, Sugar 5 g, Fat 25 g, ServingSize 8 servings, UnsaturatedFat 0 g
MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY
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
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
NEW CLASSIC MEATLOAF
Steps:
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
- In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
- In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
- Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
- Serving Size: one 1-inch thick slice
Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 370 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 21 grams
CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY
Provided by Food Network
Yield Serves 6
Number Of Ingredients 19
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.
MEATLOAF WITH MUSHROOM GRAVY(COOK'S COUNTRY)
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
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
FAVORITE OLD FASHIONED MEATLOAF
Makes a moist, delicious meatloaf that is firm and not crumbly--perfect for sandwiches the next day (if there are leftovers). It reheats well, too. The beef should be at or near room temperature when you make it; if it isn't, it will take longer to cook.
Provided by Halcyon Eve
Categories Meat
Time 1h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- An hour or so before preparation, remove beef from fridge and allow to come to room temperature.
- Preheat oven to 400* F. Grease a standard sized loaf pan and set aside.
- In blender, process bread into fairly fine crumbs--you need about 1 1/2 cups of crumbs.
- In a large mixing bowl, beat eggs slightly with a fork. Add hamburger, breaking into large pieces as you do so. Mix slightly with a wooden spoon or paddle.
- Add remaining ingredients and mix well with spoon or paddle. When fairly well incorporated, finish mixing by hand until you have a relatively homogeneous mixture. Don't handle too much or meatloaf will be tough.
- Place meat mixture into loaf pan, pressing down as you do so to eliminate air pockets. Press down and flatten top. Meatloaf may have overflow of grease while cooking, so place on a baking sheet if desired to simplify cleanup.
- Bake at 400* F for 50 minutes or until juices are clear and meat thermometer registers about 160-170* F.
- Remove from oven, allow to rest for 5-10 minutes, and drain juices. Carefully invert onto serving platter. Serve sliced, with ketchup if desired.
More about "classic mock meatloaf with mushroom gravy food"
MEATLOAF WITH MUSHROOM GRAVY - GARLIC & ZEST
From garlicandzest.com
BEST CLASSIC MEATLOAF ⋆ REAL HOUSEMOMS
From realhousemoms.com
CLASSIC MEATLOAF WITH BROWN GRAVY - JUST LIKE MOM'S!
From persnicketyplates.com
THE BEST CLASSIC MEATLOAF RECIPE WITH BROWN …
From youtube.com
MUSHROOM MEATLOAF WITH MUSHROOM GRAVY
From mushroomcouncil.com
HEALTHY MEATLOAF RECIPE WITH MUSHROOM GRAVY - TWO …
From twokooksinthekitchen.com
CLASSIC MEATLOAF RECIPE WITH MUSHROOM GRAVY - TOTAL …
From cookswithcocktails.com
BEST BACON-WRAPPED MEATLOAF WITH MUSHROOM GRAVY RECIPE
From thepioneerwoman.com
CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
MEATLOAF WITH MUSHROOM GRAVY | COOK'S COUNTRY RECIPE
From americastestkitchen.com
CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY – RECIPES NETWORK
From recipenet.org
CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY RECIPES
From findrecipes.info
10+ OLD-FASHIONED MEATLOAF RECIPES - EATINGWELL.COM
From eatingwell.com
MEATLOAF WITH MUSHROOM GRAVY - MY SAVORY KITCHEN
From mysavorykitchen.com
MEATLESS MEATLOAF WITH MUSHROOM GRAVY - FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY RECIPE | FOOD NETWORK
From zlate.gpt.net-freaks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love