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
CREAMY MUSHROOM MEATLOAF
This technique keeps the meatloaf moist, while fortifying the sauce with its flavorful drippings. Regardless, this technique will work with just about any meatloaf recipe out there.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
- Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
- Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
- Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
- Remove from heat and stir in heavy cream.
- Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Remove pan from the oven and gently remove meatloaf to a serving platter.
- Skim off any extra fat from the surface of the sauce.
- Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 13.6 g, Cholesterol 138.6 mg, Fat 16.5 g, Fiber 1.1 g, Protein 27.9 g, SaturatedFat 7.7 g, Sodium 501.1 mg, Sugar 0.4 g
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
QUICK MUSHROOM SAUCE FOR MEATLOAF
From Betty Crocker, this is a simple sauce that can be made from things that you probably always have on hand. It's good on meatloaf and mashed potatoes.
Provided by lazyme
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 5
Steps:
- In medium skillet, heat mushrooms in oil.
- Stir in flour.
- Cook over low heat stirring until mixture is bubbly.
- Remove from heat.
- Add enough water to reserved mushroom liquid to measure 1 cup.
- Stir into mushroom mixture with bouillon cube.
- Heat to boiling; stirring constantly.
- Boil and stir 1 minute.
- Stir in kitchen bouquet.
MEATLOAVES WITH MUSHROOM SAUCE
Make and share this Meatloaves With Mushroom Sauce recipe from Food.com.
Provided by bitterman
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Meatloaves:.
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine beef,mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined.
- Form into two loaves, 7 x 5-inches each.
- Place loaves in a shallow baking pan with rack.
- Bake for 45 minutes.
- Mushroom Sauce:.
- In a small bowl, combine milk and cornstarch; set aside.
- In a large skillet, melt butter over high heat. Add mushrooms and onion.
- Cook and stir over moderate heat until mushrooms are golden, about 10 minutes.
- Stir in beef broth and 1/2 cup water; bring to a boil.
- Stir cornstarch mixture into mushroom mixture in skillet.
- Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
Nutrition Facts : Calories 432.3, Fat 22.6, SaturatedFat 9.7, Cholesterol 148.7, Sodium 1273.8, Carbohydrate 18.8, Fiber 2.1, Sugar 3.7, Protein 38.5
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
MUSHROOM MEATLOAF WITH GLAZE
This is one of my favorite remakes on a traditional dish.
Provided by c1plus1equals10
Categories 100+ Everyday Cooking Recipes
Time 5h45m
Yield 6
Number Of Ingredients 11
Steps:
- Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
- Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
- Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
- Remove meatloaf to a cutting board and let rest 10 minutes before slicing.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 29 g, Cholesterol 135.6 mg, Fat 17.2 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 6.5 g, Sodium 960.1 mg, Sugar 17.7 g
TOMATO MUSHROOM MEATLOAF
Yummy, moist meatloaf with an Italian twist.
Provided by Lisa
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix beef, pork, 1 cup spaghetti sauce, and dry soup mix together in a bowl. Add bread crumbs and eggs; stir to incorporate. Divide meat mixture between two loaf pans.
- Stir remaining 1 cup spaghetti sauce and condensed cream of mushroom soup together in a bowl.
- Bake meat loaves in the preheated oven for 30 minutes. Pour cream of mushroom soup mixture over the top of each loaf and return to oven. Continue baking loaves until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 406.9 calories, Carbohydrate 18.8 g, Cholesterol 131 mg, Fat 22.6 g, Fiber 2 g, Protein 30.3 g, SaturatedFat 8 g, Sodium 880.6 mg, Sugar 5.6 g
ITALIAN MUSHROOM MEAT LOAF
Healthful oats and flaxseed amp up the nutrition in this tasty meat loaf. -Kylie Werning, Candler, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the egg, mushrooms, oats, onion, flax and pepper. Crumble turkey and beef over mixture; mix lightly but thoroughly., Shape into a 10x4-in. loaf. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, for 50 minutes; drain. Top with marinara sauce. Bake until no pink remains and a thermometer reads 165°, 10-15 minutes longer . If desired, top with Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 14g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 509mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
MUSHROOM MEATLOAF
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
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
CHEESEBURGER MEATLOAF WITH MUSHROOM SAUCE
This meatloaf is so yummy! The sauce is what makes it! Enjoy!
Provided by nattysmama (Amber)
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix ground beef, onion, bell pepper, 1 cup Cheddar cheese, Worcestershire sauce, sour cream, and crackers together in a bowl. Place mixture on a baking dish and shape into a loaf.
- Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Heat the cream of mushroom soup, milk, and 1 1/2 cup Cheddar cheese in a saucepan over medium heat until the cheese has melted, about 10 minutes. Pour sauce over the meatloaf before serving.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 24.4 g, Cholesterol 79.9 mg, Fat 33.6 g, Fiber 1 g, Protein 21.8 g, SaturatedFat 15 g, Sodium 807.9 mg, Sugar 5.2 g
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
TUSCAN MEATLOAF WITH MUSHROOM SAUCE
I found this recipe on another site I stumbled onto. Original recipe was from the NY Times magazine. I was drawn to the photo and then the recipe. I made a few changes to make it more everyday cook friendly even though I stayed with the shape and cooking process. Once cut and sauce poured on top, it will look and taste of gourmet quality. Hope you enjoy as much as we did. NOTE: First 2 Ingredients not printing on recipe; 1 lb Ground Beef (no less than 90/10%) and 2 T Milk
Provided by Southern Lady
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, break up the 1 lb of beef with a fork.
- In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
- Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
- Mix in the lightly beaten egg.
- Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
- Roll the loaf in the bread crumbs until evenly coated.
- Chop the mushrooms roughly and set aside.
- Whisk 1 T dry white wine in the tomato paste and set aside.
- Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
- Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
- Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
- Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
- Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
- Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
- Cut into slanted slices about 3/8 of an inch thick.
- If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
- YUM.
Nutrition Facts : Calories 493.6, Fat 31.8, SaturatedFat 11.2, Cholesterol 146, Sodium 1095, Carbohydrate 18, Fiber 1.7, Sugar 3.7, Protein 29.5
MEATLOAF WITH MUSHROOM GRAVY
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce just until blended.
- Shape into loaf in 13x9-inch baking dish sprayed with cooking spray; top with 2 Tbsp. of the remaining barbecue sauce.
- Bake 1 hour or until done (160°F). About 20 min. before meatloaf is done, heat oil in large skillet on medium heat. Add mushrooms and garlic; cook 8 min. or until mushrooms are tender, stirring occasionally. Stir in gravy and remaining barbecue sauce. Bring just to boil, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally.
- Serve meatloaf topped with mushroom gravy.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
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