Meatloaves With Mushroom Sauce Food

MINI MEATLOAVES WITH MUSHROOM-HERB ORZO

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Pulse the bread with half of the mushrooms in a food processor until fine; transfer to a large bowl. Add the beef, egg, 1 tablespoon parsley, the paprika, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Form into four 3-by-4-inch mini meatloaves; transfer to the prepared baking sheet. Bake until browned and cooked through, about 15 minutes.
• Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 3/4 cup cooking water, then drain the orzo.
• Slice the remaining mushrooms. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until they just start browning, 2 to 3 minutes. Stir in the sage and season with salt and pepper; cook until the mushrooms are tender, 1 to 2 more minutes. Stir in the orzo.
• Remove the skillet from the heat and stir in the remaining 3 tablespoons parsley and 1 teaspoon olive oil. Gradually add the reserved cooking water as needed to loosen; season with salt and pepper. Drizzle the meatloaves with the yogurt and sprinkle with paprika. Serve with the orzo.

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.

MEATLOAVES WITH MUSHROOM SAUCE

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.

QUICK MUSHROOM SAUCE FOR MEATLOAF

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.