meatloaf with mushroom gravy

Easy: ****
Tasty: ****

Here's a little secret for you: I hate meatloaf. Really, I hate it. As a rule, the only way I would ever eat it without complaint was cold, sliced, between two pieces of bread with a generous dab of mustard. I hate it enough that family jokes have been made about it! But there are two exceptions to this rule. One was a soul-food meatloaf made by my friend Jolie's (now deceased) grandmother, served with southern mashed potatoes and turnip greens. The other exception is the following recipe. Hope you like it as much as I do!

Meatloaf with Mushroom Gravy

1 1/2 to 2 pounds combined weight ground beef, pork and veal
1 small onion, chopped
4 sprigs fresh sage, finely chopped
1 egg, lightly beaten
2 handfuls breadcrumbs
1 tablespoon Worcestershire sauce
1 rounded tablespoon Dijon mustard
Salt and pepper

2 tablespoons extra-virgin olive oil
1 pint sliced baby portobello mushrooms
1 rounded tablespoon all-purpose flour
1 shot Scotch or dry sherry or white wine, optional
1 cup beef stock
1/4 cup half-and-half or cream

Heat oven to 350°. Place meat in a large mixing bowl. Add onion, sage, egg, breadcrumbs, Worcestershire, mustard, salt and pepper; mix to combine (with your hands). Shape into a loaf and place in a baking dish. Bake for 1 hour to 1 hour 15 minutes, or until top is very browned.

When the meatloaf has been cooking for about 40 minutes, begin the mushroom gravy. Preheat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and toss a few times to coat with oil. Cover the skillet with alluminum foil and nest a smaller frying pan on top of that to smother the mushrooms. Cook until deep brown and tender, about 7 to 10 minutes. Add flour and cook a minute longer. Add in a shot of Scotch, sherry, or wine if you choose, then whisk in the beef stock. Stir in half-and-half or cream, making sure to scrape up any bits that are stuck to the pan, and bring to a bubble. Season the mushroom gravy with salt and pepper, to taste. Remove from heat and allow gravy to thicken.


Serve with mashed potatoes and a green vegetable.

ENJOY!


(adapted from Rachel Ray)