Best Meatloaf Wbrown Mushroom Gravy Recipes

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BEST-EVER MEAT LOAF WITH MUSHROOM GRAVY



Best-Ever Meat Loaf with Mushroom Gravy image

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

cooking spray (for greasing the baking sheet)
1 lb ground beef (85% lean)
1 lb ground pork
1 cup yellow onion (chopped)
1 cup Panko breadcrumbs (seasoned)
½ cup tomato sauce (plus 3 more tablespoons (for the glaze))
2 large eggs
1 tbsp Worcestershire sauce
3 tbsp balsamic vinegar (divided, 2 for the meat mixture, 1 for the glaze)
1 tbsp thyme (fresh, chopped)
1 tbsp flat-leaf parsley (fresh, chopped)
¼ cup Parmesan cheese (grated)
1 tsp Kosher salt
½ tsp ground black pepper
3 tbsp unsalted butter
¼ cup shallot (chopped)
2 cloves garlic (minced)
8 oz mushrooms (sliced)
1 tsp Worcestershire sauce
¼ cup all-purpose flour
3 tbsp balsamic vinegar
2 cups beef stock
¼ tsp Kosher salt
¼ tsp ground black pepper
1 tbsp flat-leaf parsley (fresh, for garnish, optional)

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



Meatloaf With Mushroom Gravy image

This meatloaf is dressed up with a seasoned mushroom gravy. This tasty meatloaf and gravy are a snap to prepare and bake.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h55m

Number Of Ingredients 22

For the Meatloaf:
2 pounds ground beef (85% lean)
2 tablespoons grated onion
1 large egg
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
12 to 16 ounces mushrooms, sliced
2 tablespoons all-purpose flour
1 1/2 cups beef stock
1 teaspoon gravy browning sauce (Gravy Master or Kitchen Bouquet)
1/2 teaspoon Worcestershire sauce
Salt to taste
Pepper to taste

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

BEST EVER MEATLOAF WITH BROWN GRAVY



Best Ever Meatloaf with Brown Gravy image

This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.

Provided by MARBALET

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
¾ cup fresh bread crumbs
½ cup chili sauce
1 egg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
  • Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
  • While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g

BEST EVER MEATLOAF WITH BROWN GRAVY



Best Ever Meatloaf with Brown Gravy image

This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.

Provided by MARBALET

Categories     Beef Meatloaf

Time 1h30m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
¾ cup fresh bread crumbs
½ cup chili sauce
1 egg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
  • Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
  • While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g

MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY



Mean Chef's Meatloaf With Mushroom Gravy image

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

1 tablespoon olive oil
1 large white onion, finely chopped
5 garlic cloves, minced
2 eggs, beaten
1/2 teaspoon chopped thyme leaves
3 tablespoons Dijon mustard, plus
1 teaspoon Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 cup milk
2 lbs ground beef (equal parts beef, pork, and veal preferred)
2/3 cup crushed saltine
1/4 cup minced flat leaf parsley
1 tablespoon coarse salt
2 teaspoons fresh ground black pepper
8 ounces thinly sliced bacon
4 tablespoons unsalted butter
2 cups thinly sliced mushrooms (8 ounces)
1/4 cup unbleached flour
2 1/2 cups vegetable stock (store-bought or homemade)
1/4 cup dry red wine
2 tablespoons tamari soy sauce
fresh ground black pepper

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

BEST EVER MEATLOAF WITH BROWN GRAVY



Best Ever Meatloaf with Brown Gravy image

This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.

Provided by MARBALET

Categories     Beef Meatloaf

Time 1h30m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
¾ cup fresh bread crumbs
½ cup chili sauce
1 egg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
  • Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
  • While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g

MEATLOAF WITH MUSHROOM GRAVY(COOK'S COUNTRY)



Meatloaf With Mushroom Gravy(Cook's Country) image

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

1 cup water
1/4 ounce dried porcini mushrooms, rinsed
16 saltines
10 ounces white mushrooms, trimmed
1 tablespoon vegetable oil
1 onion, chopped fine
salt and pepper
4 garlic cloves, minced
1 lb ground pork
2 large eggs
1 tablespoon Worcestershire sauce
3/4 teaspoon Worcestershire sauce
1 lb ground beef, 85 percent lean
3/4 teaspoon fresh thyme, minced
1/4 cup all-purpose flour
2 1/2 cups low sodium chicken broth

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

CREAMY MUSHROOM MEATLOAF



Creamy Mushroom Meatloaf image

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

¼ cup butter
2 cups shiitake mushrooms, sliced
1 pinch salt
1 sprig fresh rosemary, chopped
3 tablespoons all-purpose flour
2 ½ cups beef broth
salt and pepper to taste
½ cup heavy cream
1 (2 1/2 pound) uncooked prepared beef, veal and pork meatloaf

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

NANA'S MEATLOAF WITH WILD MUSHROOM GRAVY



Nana's Meatloaf With Wild Mushroom Gravy image

A lovely twist to comfort food at its best. Wonderful gravy. Overall a hit and stays with the family as tradition.

Provided by Lalaloob

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

3 lbs ground beef
1 egg
1 cup sweet bell pepper, diced
1 cup onion, diced
2 tablespoons ketchup
1 whole mustard seeds
1 pinch thyme
1 pinch salt and pepper
2 tablespoons peanut oil
1 garlic clove, minced
1 lb shiitake mushroom, sliced
1 lb portabella mushroom, sliced
1 lb chanterelle mushroom, sliced
salt
1 tablespoon marjoram
1 1/2 cups beef or 1 1/2 cups vegetable stock
fresh cracked black pepper

Steps:

  • Preheat oven to 450 degrees. Mixx all ingredients very well. Bake in a 4 x 4 x 9 inch baking pan. Bounce pan on counter until packed, then bake for 50 minutes.
  • PREPARATION OF THE SAUCE:.
  • Heat oil in pan, add garlic and mushrooms and salt and cook until soft. Add marjoram and remove from heat. Use equal parts of meatloaf fat and flour and make brown roux in heavy saute pan over medium high heat. Add stock while stirring, then strain. Return gravy to pan, add mushrooms and reduce until thickened. Season with fresh pepper.

BEST EVER MEATLOAF WITH BROWN GRAVY



Best Ever Meatloaf with Brown Gravy image

This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.

Provided by MARBALET

Categories     Beef Meatloaf

Time 1h30m

Yield 6

Number Of Ingredients 12

1 ½ pounds ground beef
¾ cup fresh bread crumbs
½ cup chili sauce
1 egg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
  • Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
  • While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 12.8 g, Cholesterol 132.6 mg, Fat 33.7 g, Fiber 0.8 g, Protein 22.9 g, SaturatedFat 13.9 g, Sodium 430.7 mg, Sugar 1.2 g

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All you need is our simple Brown Gravy Recipe, a side of super crispy French Fries or our favorite Mushroom Rice and dinner is served! Ingredients. 2 eggs, beaten . 3/4 cup …
From recipesrun.com


10 BEST PRACTICES FOR MEATLOAF WITH MUSHROOM GRAVY | HEALTHY …
2020-12-01 We hope you got benefit from reading it, now let’s go back to meatloaf with mushroom gravy recipe. You can have meatloaf with mushroom gravy using 9 ingredients …
From recipeshealthy.info


MISS BROWN MEATLOAF - THERESCIPES.INFO
Stuffed Meatloaf with Gravy - CopyKat Recipes tip copykat.com. 6 Tips for Cooking a Perfect Meatloaf. Use Fatty Meat - If you use lean meat, you will get a dry and grainy meatloaf.For an …
From therecipes.info


10 BEST MEATLOAF BROWN GRAVY RECIPES | YUMMLY
The Best Meatloaf Brown Gravy Recipes on Yummly | Perfect Brown Gravy, Brown Gravy Meatloaf, Meatloaf With Brown Gravy
From yummly.com


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