Meatloaf with Mushroom Gravy

(Serves 6)
Your place for traditional Italian recipes
Meatloaf with Mushroom Gravy
Meatloaf with Mushroom Gravy
This meatloaf contains the classic Italian soffritto, onions, carrots, celery, and garlic. 
It should be made in a loaf pan that is approximately 10 x 3 x 3-inches with the meat
mixture mounded on top to create a very compact loaf.  This method creates a juicy
meatloaf since the meat remains in the juices while baking and it also produces an
attractive meatloaf for presentation.

2 slices soft sandwich bread, crusts removed
1 cup whole milk
2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 garlic cloves, minced
Salt and pepper
1/2 teaspoon crushed red pepper flakes
2 eggs
1/4 cup ketchup
1/4 cup Dijon mustard
2 pounds meatloaf mix (combination ground beef, pork, and veal)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2 teaspoon dried thyme

Mushroom Gravy:
2 tablespoons butter
1/2 cup chopped onion
8 ounces button mushrooms, thinly sliced
2 tablespoons flour
Salt and pepper
2 cups low-sodium beef broth


Preheat oven to 350 degrees F.
Soak the bread in the milk for 15 minutes.  Squeeze to remove excess liquid.

Melt the butter in a skillet over medium-low heat.  Add the onion, carrots, celery, and garlic.  Saute the vegetables for 10 minutes.  Remove from heat and allow to cool 10 minutes.

Combine the sautéed vegetables with all of the remaining meatloaf ingredients.  Fill a loaf pan with the mixture, mounding the top like a mountain.  Place the loaf pan on a baking sheet or in a larger pan to catch the drippings.  Bake for 1 hour or until the internal temperature is 155-160 degrees F.  Serve with mushroom gravy.

To make the mushroom gravy:
Melt the butter in a medium saucepan over medium heat.  Add the onion and sauté for 2 minutes.  Add the mushrooms; sauté until golden brown, about 5 minutes.  Stir in the flour, cook for another minute.  Add the beef broth and bring the mixture to a boil.  Season with salt and pepper.  Reduce to a simmer and cook for 3 to 4 minutes.
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1 pound small peeled carrots
3 tablespoons unsalted butter
3/4 cup water
Pinch of salt

Combine all the ingredients in a large skillet.  Cook over high heat, shaking the pan occasionally for 4 minutes.  Reduce the heat to medium and continue cooking until the water evaporates and the carrots are glazed with the butter, about 5 minutes.

Serves 4
To improve your baked potatoes, brush the skin with olive oil or melted butter before baking; it will crisp the skin.  Don't wrap potatoes in foil, just prick them all over with a fork to help steam escape.  Bake at 375 degrees F. until tender, about 60 minutes.  To speed up the cooking, start potatoes in the microwave for 12 minutes, then brush with oil and finish in the oven for another 10 minutes.
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