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
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
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
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.
MEATLESS MEATLOAF WITH MUSHROOM GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.
- Preheat oven to 400 degrees F.
- Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
- For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.
- Unmold the meatless loaf, slice, and serve with the mushroom gravy.
Nutrition Facts : Calories 389 calorie, Fat 20.5 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 1024 milligrams, Carbohydrate 33 grams, Fiber 11 grams, Protein 20 grams, Sugar 8 grams
MEAN CHEF'S MUSHROOM GRAVY
Make and share this Mean Chef's Mushroom Gravy recipe from Food.com.
Provided by Jeff Hixson
Categories Sauces
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- 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.
- 2.
- 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
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
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
BEST EVER MEATLOAF WITH BROWN GRAVY
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
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
MEAT LOAF WITH MUSHROOM GRAVY
My mom's meat loaf is inarguably better than yours, but this is not my mom's meat loaf recipe. This one is an amalgam, intended to evoke all the important meat loaves in my life-and there have been many: The meat loaf I'd get at the family table as a child; the meat loaf I'd find (if I was lucky) in the steam table in the school cafeteria, usually festering in a pool of graying commercial gravy (God, I loved that stuff-especially when stoned); the meat loaf in the familiar foil tray of a Swanson TV dinner (which freed me from the oppression of a loving dinner table!); and the meat loaf my bosses insisted I keep on the menu at my first chef job-the restaurant failed, but the meat loaf was quite good. This, then is the sum of all those experiences.
Provided by Anthony Bourdain
Categories HarperCollins Anthony Bourdain Meatloaf Ground Beef Beef Veal Mushroom Dinner
Yield Serves 6-12
Number Of Ingredients 19
Steps:
- In a large, heavy-bottom sauté pan, heat 2 tablespoons of the oil over medium heat and add the onion, celery, marjoram, and thyme. Season with salt and pepper and cook over medium-low heat, stirring regularly with a wooden spoon, until the vegetables are soft and translucent but not browned. Remove from the heat and transfer to a large mixing bowl to cool.
- Preheat the oven to 350˚F.
- Once the vegetable mixture is cool, add the beef, veal, eggs, bread crumbs, and about 2 teaspoons salt and 1/2 teaspoon pepper and mix well with scrupulously clean or rubber-gloved hands. Use the remaining 1/2 tablespoon oil to grease a loaf pan and transfer the mixture to the pan, packing it down gently. Cover the loaf with foil and place the loaf pan on a sheet pan. Cook in the oven for 1 hour.
- Remove the foil and spread the top of the meat loaf with the tomato paste. Continue to cook for another 30 to 45 minutes, until the instant-read thermometer inserted into the center reaches 150˚F. Remove from the oven and let the meat loaf rest, in the loaf pan, on a wire rack.
- While it rests, make the gravy. In a large, heavy-bottom sauté pan, heat the butter until it foams and subsides. Add the diced mushrooms and cook over high heat, stirring occasionally, until their released juices evaporate and the mushrooms begin to squeak against the surface of the pan when stirred. Add the shallots and salt and pepper to taste and continue to cook until the mushrooms get browned and the shallots are translucent or slightly golden, 3 to 5 minutes. Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook over medium heat, stirring more or less constantly, for about 2 minutes, to cook off the raw flour taste, then stir in the stock. Whisk the mixture to pull the stuck flour up from the surface of the pan and into the gravy. Add a splash more stock or water if necessary if the mixture seems too thick, then reduce the heat to low and stir in the cream. Taste and season with salt and pepper as needed.
- Serve the meat loaf in slices, with the gravy ladled over or alongside. Accompany with mashed potatoes if you like.
MEATLOAF MUSHROOM GRAVY (COOKS COUNTRY) RECIPE - (4.4/5)
Provided by á-3209
Number Of Ingredients 15
Steps:
- Steep porcinis in microwave for 1 minute; process 16 saltine crackers in food processor for about 30 secs. tip fine crumbs form; then pulse 5 ozs. button mushrooms for about 8-10 pulses; Saute onion in oil until brown and softened (about 8 minutes); add pulsed mushrooms and sauté; add minced garlic; and add to processed saltines. Cool mixture for 15 mins. Drain off liquid from porcinis with strainer and coffee filter. Save liquid and add 1/4 cup of liquid to cracker crumbs and softened sauté mixture. Add worcestershire, salt, pepper, eggs; and stir. Add pork, and beef and mix with hands to combine. Shape into oval loaf into skillet about 10 inches long by 6 inches wide. Bake at 375 degrees for about 45 minutes. (160 degrees internal temp.) Take out meatloaf and tent with tin foil to rest. Clean up schmutz in pan and use remaining grease to sauté balance of sliced button mushrooms; add balance of porcinis, minced. Cook for about 6 minutes, then add salt and minced fresh thyme. Add flour. Cook for 1 or 2 minutes. Add chicken broth and porcini liquid and worcestershire. Cook for 10 or 15 minutes tip it forms a gravy. Slice meatloaf and served with gravy on top.
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MEATLOAF WITH MUSHROOM GRAVY – CHEFS NOTES
From chefsnotes.com
Cuisine AmericanCategory Main CourseServings 6Total Time 1 hr 20 mins
- Heat a medium skillet over medium heat. Add in the olive oil, and onion. Cook for 2-3 minutes then add in the garlic and cook for an additional 2 minutes. Remove from the heat and let cool to room temperature.
- Combine the glaze ingredients and mix well. Pour the glaze over the meatloaf. Put the glazed meatloaf in the oven on 350°F. Bake for about 1 hour or until the internal temperature reaches 165°F.
- Heat a small skillet over medium heat. Add the butter and heat until it starts to foam. Add in the mushrooms, and onions and cook for 4-5 minutes. Add in the garlic and thyme and cook for another 2 minutes. Sprinkle the flour into the pan and stir for about 1 minute. Stir in the beef stock, and cook until thick. Season to taste with salt and pepper. Serve over the the meatloaf.
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