5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Meatloaf with Mushroom Gravy

The ultimate comfort food: mushroom-packed meatloaf topped with warm beef and mushroom gravy.
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Ingredients
Meatloaf
1
Cup Fresh Bread Crumbs, From About 6 Slices Martin’s Butter Bread (See Instructions Below)
1
Slice Martin’s Butter Bread, crust removed
1/2
Cup Milk + 1 Tablespoon, divided
1
Pound Ground Beef (you can also substitute ground turkey, chicken, or pork)
1
Pound Button Mushrooms, finely chopped
1
Teaspoon Fresh Thyme, minced
1
Tablespoon Fresh Italian Parsley, minced
1
Tablespoon Worcestershire Sauce
1
Teaspoon Onion Powder
1
Tablespoon Fresh Garlic, minced
2
Eggs, lightly beaten
2
Teaspoons Kosher Salt
1/2
Teaspoon Black Pepper
Mushroom Gravy
1/4
Cup Milk
2
Tablespoons Cornstarch
3
Tablespoons Flour
3
Tablespoons Unsalted Butter
1-2
Cups Beef Stock
1 1/2
Pounds Crimini Mushrooms, sliced
1/3
Cup Onion, diced
2
Teaspoons Worcestershire Sauce
Directions
  1. Preheat oven to 350 degrees F.

  2. To make the breadcrumbs, toast 6-7 slices of Butter Bread on a baking sheet in the oven for about 10 minutes until dried, then pulse into crumbs using a food processor.

  3. Prepare Meatloaf: In a small bowl, combine 1 tbsp. milk and the single slice of Butter Bread, and mash until creamy. In a large bowl, add the ground beef, breaking up into pieces, then add the milk-bread mixture, remaining ½ cup milk, toasted breadcrumbs, mushrooms, and remaining 8 ingredients. Mix until well combined.

  4. Place mixture into 7×5-inch loaf baking pan or shape into free form loaf and place on a parchment paper-lined sheet pan. Place into preheated oven and bake for 45 minutes.

  5. Prepare Mushroom Gravy:
    In a small bowl, combine ¼ cup milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add the mushrooms and onions; stir and cook over moderate heat until the mushrooms are golden, about 10 minutes. Add flour, stir to coat, and cook for 5 minutes. Stir in beef broth (1/2 cup at a time) and bring to a simmer, then add Worcestershire sauce. Add in cornstarch slurry and cook over high heat, stirring constantly, until slightly thickened, about 1 minute. Taste for seasoning and adjust to taste with salt and pepper. Add more beef broth as needed to thin to desired consistency.

  6. Cut Meatloaf into 1/2-inch thick slices and serve immediately, topped with mushroom gravy.


     

    Recipe adapted from: https://www.mushroomcouncil.com

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